Friday, July 12, 2019

Potato Salad

We haven't made Potato Salad in so long that we couldn't remember how to make it! Did we peel the potatoes before or after boiling? How many eggs? How much celery? How many potatoes? I wish we'd written down the entire recipe and not just the dressing we like. So here's my attempt to write it down for future reference.
The thing is, it's really a matter of personal preference. We just couldn't remember our personal preference! Some people like more celery for more crunch, some like a bit of relish, maybe even some briny capers. Some like mayo only for the dressing (my grandma and mom), some like a vinegar dressing (us), others like a combination, or one with yogurt or sour cream.
Here's our basic Potato Salad recipe:

Potato Salad

5 lbs red potatoes, peeled, cooked, cubed
4 hard boiled eggs, finely chopped
4 stalks celery, finely chopped
small onion, finely chopped
a bunch of fresh parsley, chopped
fresh chives
fresh thyme, or dill, or tarragon
salt & pepper


1/2 cup white wine vinegar plus 4 tbsp white wine (or 3/4 c white wine vinegar)
2 tbsp Dijon or whole grain mustard
salt & pepper
3/4 tbsp olive oil

Peel the potatoes then cook in a pot of salted, boiling water until fork tender. Drain and chop into pieces as small/large as you like. Place in a bowl and drizzle some of the dressing over the warm potatoes. Add the eggs, celery, onions, and herbs to the bowl. Season with salt and pepper. Drizzle in more dressing until dressed to your liking. Mix well. The potatoes absorb the dressing, so we always keep the leftover dressing (if any) to spruce up leftovers; sometimes we make extra dressing. Refrigerate for a few hours or overnight. Stir before serving.

If the celery is skinny, we'll add an extra stalk. Sometimes we omit the onion.

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