Potato Salad
Potato Salad has been a summertime staple in our home. I love it with bold barbeque flavors but it fits with any meal. I don’t usually make potato salad during the winter for some reason so it’s a treat when warm weather returns and grilling is in heavy rotation. There seems to be an automatic association between good times, laughter, a spread of great salads and barbecued meat. Many of our favorite recipes have an emotional connection. This is one that connects to many happy memories.
Our recipe is based on what my grandmother used to make with a bit more vinegar and mustard. My mom adapted it for use in the restaurant where she worked for 25 years where it was and still is a favorite side. This is my go to recipe and what I automatically think to serve with barbequed chicken or ribs are on the menu. It’s also great alone as a mid afternoon snack.
When I was growing up we were fortunate to have family all around. My Dad’s uncle and aunt lived across the lawn and my mom’s parents were next door. Family friends were on the other sides of our home at the dead end of two dirt roads. I had the freedom to roam the neighborhood during a time when kids could play outside all day, check in periodically, and get home when the streetlights came on. My uncle had a pool and occasionally my cousins would visit and the summer days were passed with swimming, fort building, and all the snacks we wanted. We had a huge shared garden with fresh tomatoes, and all the juicy strawberries we could eat.
My uncle was a magician with BBQ chicken and potato salad. I remember helping make potato salad in the small galley kitchen with my uncle. He would boil the potatoes whole and dice them after they were cooked. I couldn’t imagine how he could hold on to those hot potatoes! Looking back, I’m not sure I was assisting in more than the taste test portion of the activity. And, I don’t remember what all he included in his recipe, but I sure enjoyed the time we spent together.
Potato Salad
Ingredients
- 8 med potatoes diced to 1/2" cubes
- 6 lg hard boiled eggs diced
- 1 cup Best Foods mayonnaise
- 2 tbsp vinegar apple cider or red wine vinegar
- ¼ cup sweet pickle relish
- ¼ cup dill pickle, diced about 1 med pickle
- 2 tbsp mustard yellow or dijon
- 1 tbsp capers, roughly chopped
- 1 tbsp caper brine or dill pickle juice
- 2 tsp table salt
- 1 tsp black pepper
- 1 tsp sugar
- 4 ribs celery, diced
- ½ red onion, diced fine
- ¼ red bell pepper, diced
Instructions
- Bring a large pot of salted water to a boil.
- Peel and dice potatoes, add to boiling water and cook until tender but firm, about 15 minutes. Drain.
- Place a steamer basket in a saucepan with 1" water, bring water to a boil and add eggs. Cover and steam for 12 minutes. Remove eggs from water and place in an ice bath. Peel when cooled enough to handle then dice.
- Prepare all other ingredients and add to a large bowl, mix well. Check for seasoning.
- Add cooked potatoes and eggs. Refrigerate until chilled.
