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My First Potato Salad
Posted By Mary J On May 9, 2011 @ 1:03 am In Blog | 6 Comments
We were invited to a friend’s house for Easter dinner. Of course being the Southern girl that I am, I asked what I could bring. After the obligatory “you don’t need to bring a thing” our host finally said some homemade potato salad would go well with the ham.
Uh-oh.
I like potato salad. I grew up eating potato salad. When we go out to eat, if I have the option of potato salad as a side, I’ll get it. But making potato salad? Never done it.
I called my mother for her recipe and did some potato salad recipe research online. None of them were quite what I wanted (don’t tell Mom!) so I came up with my own recipe using the best parts of a lot of recipes.. And then the chickens got in the act by laying eggs like their little lives depended on it (they don’t, by the way) so I added more eggs to the potato salad.
And it turned out really well.
And yes, I’ve made it since and it’s good every time we make it!
3 – Pounds Boiled Red Potatoes, cooled
8 hard boiled eggs
5 ribs of celery (can substitute 1 tablespoon celery seed)
1 1/2 cups onion (2 small or 1 1/2 medium), chopped)
1/2-3/4 cup of mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon yellow mustard, or to taste
1/4 teaspoon salt, or to taste
Cajun/Creole seasoning
Dice potatoes into 1″ or so pieces. Peel or not, it’s up to you. (I don’t.)
Chop or grate eggs.
Chop celery and onion – fine or medium fine. Not too big!
Put in large bowl (after chopping!): potatoes, eggs, celery, onions. Add mayo, mustard, pickle relish, salt, and a very liberal sprinkle of Tony Cachere (Cajun or Creole seasoning). Mix together well. I wash my hands, take off my rings, and mix by hand. Taste and adjust seasonings. Add a bit more mayo and/or mustard if it’s too dry when you mix it.
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Eggy Potato Salad.
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