There are only two foods that call my name in the middle of the night for some mid night snacking... the first being cheesecake, and the second being potato salad.
One of my husbands favorite foods is his grandmothers potato salad.... It is that good!
|This is his Grammy|
It's packed with eggs, has that classic yellowy color, sometimes some added bell pepper and of course LOTS of dressing.
Back when Owen was a baby (2007) Stevie and I lived in this tiny cottage/cabin one summer (it was about 400 sq feet... no joke) The kitchen had no counters and one set of cupboards. So we grilled ALLOT. I took it upon myself to master his Grammy's salad from my taste bud memory.
Now she is much like me when she cooks... we cook to taste.
Add a dash of this a dash of that... taste. It needs a dollop of this and Ohhhh I have this in the fridge... lets throw that in too. So pretty much every dish is different every time. So there is no written recipe for her potato salad. She just whips it up.
We had a family reunion a couple summers after that and we decided to compare salads hers against mine and see what the differences are. We add the exact same ingredients... but who knows if our ratios are the same.
Needless to say everyone went for her salad first, and my salad was 2nd to be finished off. But when we each tasted each others we agreed the other persons was best. They were so similar but just slightly different.... I still to this day SWEAR she is hiding a secret ingredient. Because though mine is really really really good its just not quite the same as hers!
So here is the recipe I've come up with for my Classic Potato Salad.
Classic Potato Salad
8 medium potatoes peeled and cubed
6 large boiled eggs
1 bell pepper diced or 1 stalk of celery
1/4 cup red onion diced
1/2 of a stick of butter melted
1/2 cup of mayo
1/2 cup of miracle whip
1/4 cup of sour cream
1 tbs of cider vinegar
2 tbs yellow mustard
1 tbs sweet pickle relish (sometimes I do dill but she does sweet)
1/2 tbs dill weed (dry or fresh)
1/4 tsp celery salt (if your not adding fresh celery)
Salt and Pepper to taste
Bring a big pot of water to a boil, add in potatoes boil till they are fork soft. (not too soft you don't want mashed taters)
While they are boiling, remove yolks from boiled eggs and set aside. Chop up the egg whites and add to a large mixing bowl. When the potatoes are done cooking strain and add to the egg whites. Drizzle melted butter and vinegar toss carefully (don't over mix you don't want them to fall apart)
With a fork break up egg yolks, add to the potato egg mixture along with mayo, miracle whip, sour cream, mustard, celery salt, dill and relish give a quick toss till the potatoes are coated. Refrigerate about an hour. Add in diced pepper/celery and red onion. Salt and Pepper to taste Give a toss and refrigerate for at least 3 hours. Best if left overnight.
If the salad seems a little dry after refrigerating toss in equal amounts of mayo and miracle whip 1/4 cup at a time. If it starts to look to pale add in a bit more mustard.
|The little plate is Stevie's... the bowl is mine.|
She garnishes hers with sliced bell pepper and paprika. I tend to just slop in on our plates and serve haha but if I want to jazz it up bacon, because everything tastes better with bacon!
Since this was my first time measuring everything out and actually writing THIS recipe down. My husband and I agreed that this was a particularly good batch of my salad.
Hmmm maybe I'm a better cook now that I measure....
Oh and I ate it for breakfast this morning as well.... don't judge.