Don’t you just love a good potato salad?
I do. But it must be a good potato salad. I am very picky.
I will not come anywhere near a store bought potato salad. I don’t know what they do to that stuff but the potatoes always have a gritty texture and the salad has no flavor what-so-ever. Blech. I know a lot of people say the stuff from Costco is pretty good for a store bought potato salad but I still can’t stand the stuff.
It simply MUST be homemade.
I used to make my husband’s grandma’s recipe which is Uh-maz-ing. But it has been years since I made it so I don’t remember the recipe and I can’t find the card anywhere and I couldn’t get a hold of her yesterday and I had a hankering for some fresh potato salad.
So I pulled out one of my tried and true cookbooks called, “U.S.A. Cookbook” by Sheila Lukins. What a fun cookbook. I was browsing the cookbook section at Border’s Books one day when Jeremiah and I were first married and for some reason this one caught my eye. I think I may have been on the hunt for a good fried chicken recipe at the time and this one looked promising. Oh baby, did it deliver. The fried chicken gravy recipe from this book is out of this world.
I haven’t made it in years though, because while I was pregnant with our oldest I had the strongest aversion to fried chicken you wouldn’t believe. So strong, in fact, I still cannot eat fried chicken – 8 years later. I’m getting there though and maybe one of these days I’ll fire up the deep fryer and make some.
The hubs would like that. He misses fried chicken.
It would go well with this potato salad. There are several potato salad recipes in this book that all sound fabulous but this one sounded pretty classic and I had all the ingredients, so I went with it! It turned out so yummy.
Make it. You won’t be sorry…
- 4-5 russet potatoes, peeled and cut into ½ inch dice
- salt
- ½ cup diced celery
- ½ cup diced red bell pepper
- ⅓ cup chopped gherkin pickles
- 2 tablespoons minced red onion
- 4 hard boiled eggs, chopped
- 1 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
- freshly ground black pepper, to taste
- Place the potatoes in a pot and cover with water, add 1 teaspoon of salt. Bring to a boil and then reduce to low and simmer for 10 minutes or just until the potatoes are tender. Remove from the heat and drain.
- Place the potatoes into a mixing bowl and add the celery, bell pepper, pickles, onion and eggs. Mix thoroughly.
- In another small bowl combine the mayo, mustard, vinegar and pepper. Once thoroughly mixed, dump into the bowl of potato mixture. Stir until everything is completely coated with the mayonnaise mixture.
- Refrigerate for at least 3-4 hours and then bring back to room temperature before serving.
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