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.
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
Thanks for stopping by!!!