Inspiring Creativity Through Celebration
| Bocce Pasta Salad RecipeStar Wars Salad Roundup
There’s something about the potato salad made by mom. Mayonnaisey, pale, studded with crunchy bits of celery and always with the crumbled hard-boiled egg, Mom-style Potato Salad is a truly satisfying way to round out a barbecue.
Digression: Do you call it a barbecue?
I said this on the Twitter, but, growing up, when we cooked hamburgers and hot dogs on the grill, it was “Grilling out.” James snickers at this term because, well, where else are you going to grill?
He stands by his southern Californian term of “Barbecuing.”
Where I’m from, barbecuing implies that you’re cooking something slathered with barbecue sauce.
What’s your experience? Does Wikipedia have anything to say on the matter? Any ideas on this kersniffle? Aye, my people, let’s get, back to potato salad.
2 pounds potatoes (I like Yukon Gold)
1 tablespoon cider vinegar
2 tablespoons canola oil
1 medium sweet onion, chopped fine
2 stalked celery, chopped fine
1/2 cup minced fresh parsley
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Dijon mustard
1/4 cup water
1 cup mayonnaise
1 hard boiled egg, chopped fine.
Wash the potatoes good. Fill a large pot with cool water and then put the potatoes in that pot. Bring the water to a boil, then cover, turn the heat down and simmer the potatoes for a half hour. While you’re waiting for the potatoes to cook, whisk together the oil and vinegar in a small bowl. You’ll know the potatoes are done when they’re cooked through but not mushy.
When they’re cooked, drain the potatoes, cool them a little and then peel them. Cut the potatoes into chunks and put them in a large bowl.
Mix the vinegar, and oil mix together in a small bowl. Drizzle the vinegar/oil mixture over the warm potatoes, stir them gently and let them cool completely.
Only after they’ve cooled, stir in the onions, celery, parsley, salt and pepper.
Whisk together the water, mustard and mayonnaise. Pour over the vinegared potatoes and mix until everything is nestled together quite beautifully. If you’re ahead of the game, chill the potato salad for a day before serving with the chopped hard boiled egg on top.