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Wednesday, July 20, 2011

Potato Salad

I've lost track of how many times I've made this potato salad in the last month. It's been a big hit at lots of family and friend get together's. I also must admit that I am a potato-salad-snob. I absolutely will not touch a store bough potato salad. And I usually won't touch a homemade potato salad unless I know who has made it. I know I like my mom's recipe, my grandma's recipe, and most recently my sister-in-law, Marcie's, recipe. I'm just not daring enough to try any others.

Marcie's recipe is my favorite of all the potato salad's I've tried. Marcie and I have a lot of similar tastes when it comes to food, and several of them are present in this yummy potato salad. First and foremost, Miracle Whip is a big-FAT-no-no in our book. It's too over powering and that's all we taste when it is present. So this recipe has, Mayo. To us mayo is mild and helps bring out the flavors in the food that you want to taste. Another thing is we love olives! Olives are so good in a potato salad, and I am not sure I'd ever had them in one until I tried Marcie's recipe. Sooo good, and it adds another color. One last thing is pickles. We are persnickety about the kind and brand. Vlasic Kosher Dills are really the only way to go if you ask us. But as long as they are kosher dill, they should keep us happy. Kosher dills are crunchy and have the best (in our opinion) flavor out there when it comes to pickles. Well now you know a little bit more about my picky-ness.

Anywho, enough of my ramblings about flavors and and preferences. I hope you enjoy this salad. It's the perfect side dish at any summer BBQ.

Potato Salad

Printable Version

4 large or 6 medium potatoes, peeled, diced (about 7-8 cups raw potato cubes)
1 large can olives, sliced or 2 cans pre-sliced
4-6 large dill pickles, finely diced (about 2 cups)
2-4 celery ribs, finely diced
Green oinion, chopped, as much as you like (about 2/3 cup is what I like)
8 hard-boiled eggs, diced

1 1/2 cups mayo
1/8 cup yellow mustard
1 teaspoon celery salt
1/2 teaspoon black pepper, fresh ground

Hard boil 8 eggs and dice, place in large mixing bowl. Cook diced potaotes in simmering water for about 15-20 minutes until tender, drain and set in a large mixing bowl with eggs. Add all other salad ingredients to large mixing bowl (olives, pickles, celery, green onions).

In a small bowl mix together mayo, mustard, celery salt and pepper until combined. Pour over salad mixture and mix until coated. If you really like a lot of dressing, add an extra cup of mayo and double the rest of the dressing ingredients. I like mine lightly dressed, and the amounts listed above seem to be perfect.

Chill until cold throughout and serve.

*Can be made gluten-free, make sure mayo is gluten-free

Recipe Source: Marcie G.

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