UPDATE: Upon reviewing this post, Grandma would like it known that she forgot to wear her apron during the making of this particular batch of potato salad.
Everybody’s somebody makes the best _____ you’re ever tasted. And such is the case with my Grandmother’s potato salad. She’s been making it since I could say the word mayonnaise and it’s so good that I can’t even feign respect for others’ attempts.
Grandma swears that there’s no secret behind the recipe, but nobody believes that. Magic doesn’t just happen.
So one day I invited myself to stand over her shoulder in the kitchen, take detailed notes and ask entirely too many questions about potatoes to find out what makes it so great.
Now, behold the recipe behind this starchy masterpiece…
- 5 lb. bag white potatoes
- 8 or 9 hard boiled eggs
- 2 full celery hearts + leaves – peeled and chopped
- 2 cups mayo
- 1/2 tsp yellow mustard
1. Submerge the eggs in cold water and bring to a boil for 20-25 minutes. Then immediately shock with cold water.
2. Submerge the potatoes (skins on) in salted cold water. Bring to a boil then lower heat to slower rolling boil.
3. Cook until potatoes can be easily poked through with a knife. (Begin start checking around 12 minutes. 25 minutes max)
4. Remove potatoes from water and set aside til they’re cool to the touch.
5. Peel potatoes with a knife, removing any black spots or imperfections…because there’s no excuse for potato salad to be anything less than perfect.
6. Cut potatoes into chunks, seasoning liberally with salt and a little pepper as you go.
7. Peel and dice the eggs. Slowly incorporate into potatoes.
8. Ditto for the celery.
9. Whip mayo and mustard together with spoon. Then slowly fold in potato/egg mixture. But be careful not to break the potatoes for Christ’s sake!!
10. Transfer the mixture to Grandma’s potato salad bowl and sprinkle with paprika.
Cover and refrigerate for a couple hours. Then you’ll be as happy as this lady…