Potato Salad

I can’t imagine a summer BBQ without potato salad. Most families have their own traditional recipe. The recipe I have is the one my Mom and Grandmother used, with a few personal tweaks. As a young girl I was a very fussy eater. I would never even taste the potato salad put on our picnic table. As an adult I can’t remember the first time I tasted potato salad, I just know that I love it now. My Mom’s recipe seems very simple and it is, but it is creamy and delicious. It’s the recipe that my brother Tommy really enjoys. He called me yesterday and asked me if I had our mom’s recipe. He then went on to tell me what he remembered. He had it really close. This is the recipe he is making for his 4th of July celebration with his family today. I’ve gone outside the box and added a few ingredients that I feel push it into comfort food heaven. I have shared my Mom’s recipe with you and also included my added ingredients if you would like to try my version. This is the potato salad I have posted here on my blog. I cut the size of the salad by half to feed my family today. I’m confident that you will love it either way.




Potato Salad

5 lbs. potatoes, I prefer red bliss

1 large onion, chopped, yellow or red

3-4 stalks celery, chopped

2 tablespoons vinegar

½-1 teaspoon milk, to thin

Kosher salt (to taste)

Lots of fresh cracked pepper

1 ½-2 cups mayonnaise

Garnish with sweet paprika and fresh chopped flat leaf parsley

Boil the potatoes till fork tender. Chop onion and celery. In a large bowl cut cooled potatoes ¼ inch thick slices or to the thickness you prefer. Add the chopped onion, chopped celery, vinegar, salt, pepper, milk and mayonnaise. Gently fold to combine the ingredients. Turn the mixture into a serve bowl. Garnish with paprika, and herb of your choice.

Ingredients I add to my potato salad along with the above recipe:

¾-1 cup sweet pickle relish

1/2  teaspoon celery seed

6 hard-boiled eggs, chopped

1 tablespoon Dijon mustard

1 tablespoon stone ground mustard


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Roasted Red Potatoes

These potatoes happen to be a favorite of my son,Tim. He discovered them at German restaurant in Philadelphia,Pa with some friends a few years ago. Tim was trying to tell me about these yummy potatoes he had eaten at the restaurant. One afternoon I had been watching one of my favorite TV chiefs Ina Garten. Ina was roasting potatoes with sliced onion, stone ground mustard, olive oil, salt and pepper. Looked amazing yet so simple. I made the potatoes with our dinner one evening and Tim said,” I love these potatoes, these taste just like the potatoes at the German restaurant!” He was so excited. I’m sure it was the mustard in the recipe that made them taste just like the ones at the restaurant. We now eat these potatoes at least once a month. They not only look beautiful on the plate but they taste amazing as well.

Red potatoes Red potatoes, sliced onion, stone ground mustard, olive oil, salt and pepper.

DSCF4857Toss ingredients together and bake 400 degrees 20-25 minutes.DSCF4860The potatoes become crispy on the outside and tender on the inside. The mustard gives them a delicious flavor and makes the potatoes look very appetizing.

DSCF4865           Thanks for stopping by!!