bbqgeekess
Babbling Farker
So for 4th of July I made my Grandmother's Potato Salad. It's been a while since I had it. I wanted to make sure I had it right and to preserve the recipe [she's 88], so I gave her a call the other day and spent about 20 minutes on the phone writing it down.
It has russet potatoes, hard boiled eggs, red onion, sweet pickles, black olives and mayonaise in it among other things. It turned out great--was really yummy! (A friend of mine said he never saw potato salad with olives in it, but to tell you the truth my family has always put them in it and we think they're great!)
Grandma's Potato Salad
7 large eggs
8 medium sized russet potatoes [about 3 1/2 pounds], quartered (leave skins on for now)
1 can of black olives, drained
12 small sweet gherkins, sliced
1 large red onion, diced
mayonnaise to taste
sour cream (optional--replaces some mayonnaise)
salt to taste
paprika
freshly ground black pepper (optionally serve on the side)
Grandma's potato salad aversions:
Directions:
It has russet potatoes, hard boiled eggs, red onion, sweet pickles, black olives and mayonaise in it among other things. It turned out great--was really yummy! (A friend of mine said he never saw potato salad with olives in it, but to tell you the truth my family has always put them in it and we think they're great!)
Grandma's Potato Salad
7 large eggs
8 medium sized russet potatoes [about 3 1/2 pounds], quartered (leave skins on for now)
1 can of black olives, drained
12 small sweet gherkins, sliced
1 large red onion, diced
mayonnaise to taste
sour cream (optional--replaces some mayonnaise)
salt to taste
paprika
freshly ground black pepper (optionally serve on the side)
Grandma's potato salad aversions:
- miracle whip
- mustard
- dill pickles (but she has been known to substitute the sweet for dill when asked--reluctantly)
Directions:
- Hard boil the eggs and let them cool down to room temperature.
- Steam the potatoes until tender—steaming helps retain vitamins, minerals, flavor and shape. Let them cool down to room temperature.
- After the potatoes have cooled down, peel then dice them into about ½” cubes.
- After the eggs have cooled down, remove the shells of 6 eggs (reserving 1 egg for later use as a garnish). Chop the 6 eggs and add to the salad.
- Add in the olives, sliced sweet pickles and diced red onion.
- Add mayonnaise to taste, gently stirring/folding it in. (Optionally substitute some mayonnaise with sour cream.)
- Salt to taste
- Refrigerate overnight to let flavors meld and to determine the final amount of extra mayonnaise to add in if necessary (the potatoes & eggs absorb some of the moisture of the mayonnaise). Add a little more mayonnaise if needed. Add more salt if needed as well.
- As a final touch, take the reserved hard boiled egg, remove the shell and slice thinly along it's length. Then lay the slices on top in the center of the salad and sprinkle on some paprika, as a decorative garnish.
- Enjoy!
