Perfect for 4th of July!!: Mothers Potato Salad

Mothers Potato Salad

Famously served on summer holidays, BBQ’s and picnics while I was growing up


10 pounds potatoes – washed, cut in 4ths, skin on, and summered in salted water until a fork can pierce them but still FIRM. Mom used russets but they don’t always hold up in a simmer, so I use white or Yukon gold these days.

Once they are cooked as noted above, drain off water, do not rinse, and place in large mixing bowl – while they are still HOT gently mix them with one cup red wine vinegar, ½ cup olive oil, lots of fresh cracked pepper and sea salt. Mix well and let cool.

Once the potatoes are cool and marinated, peel each quarter, gently. Discard the skins (or save for a killer breakfast scramble the next day) and place the potatoes in a clean large mixing bowl.

Add to the potatoes:

One large red onion minced
One head of celery, washed and minced
One jar sweet pickles, minced
Three tablespoons Dry Coleman’s English Mustard – no jar mustard
Mayonnaise, enough to taste and look creamy – PS – you have come this far, don’t bother with fake mayo, use the real thing!
Sea Salt
Pepper

Mix well but use a rubber spatula as you DON’T WANT to mash the potatoes!

Clean the edges of the bowl. Smooth the top of the salad. Place two sliced or diced hard boiled eggs on top and sprinkle it all with unsweetened paprika

Over the years we have found that this is best made the day before serving. It gets better with some age so if you can wait, days two three and four are always the best; if it lasts that long.

Enjoy