If you’re anything like me, then your favorite part of any meal is the side dishes. Thanksgiving turkey is great, as long as it isn’t dried out, however that’s an issue for another blog post, but it’s really the stuffing that I’m salivating over as the end of November approaches.
So when I think of a side dish that is appropriate for an awful lot of occasions I try to think of something that can be made ahead, that’s a classic, and that is pretty easy to put together. I just so happen to have one such recipe up my sleeve. (Not literally, I don’t keep recipes in my shirt.) The recipe that follows is why I am legally obligated to bring potato salad to every family gathering with my In-Laws.
The history of potato salad in my family goes back a long way. One genius explorer in the Americas decided gold was over-rated and took the real treasure, potatoes, back to Europe. Some German folks cut it up and mixed it with sauce to make potato salad, and then sent it back to America, as if to say, “Here, we made this better.”
But America being full of Americans, we took it, gave them back the hot, vinegary stuff, and said “We like cold food and mayo, and also we hate taxes!”
So this brings us, inevitably, to my Grandmom, who loved cold food and mayo, and hated taxes. And she used those passions to make a mean potato salad. See the recipe below, please feel free to make whatever substitutions you desire, but if you change every part of the recipe, please don’t leave a comment complaining that it isn’t good.
Thanks and enjoy with your favorite grilled meats, sandwiches, barbecue sauce laden foods, or whatever else you want!
GRANDMOM’S POTATO SALAD
- 5 Pounds of Redskin or Yukon gold potatoes, cut into 1-1 ½ inch cubes. (Mainly because you don’t have to peel those varieties. If you like peeling potatoes, go for russet or whatever floats your boat.)
- 1 Dozen Large hard-boiled eggs, rough chopped
- I Large Red Onion, finely chopped
- 2 Celery Stalks, finely chopped
- 3 1/2 Cups of Mayonnaise
- 3 Tablespoons of Yellow Mustard
- 1/2 Teaspoon of Dried Parsley
- 1 Heaping Tablespoon of Sugar
- 1 Teaspoon of Kosher Salt
- ½ Teaspoon of Paprika
- Black Pepper to Taste (I like four turns of the grinder)
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- Boil potatoes until just fork tender, about 20 minutes. Drain and give a quick rinse in cold water. Cool potatoes in refrigerator to at least room temperature.
- Mix all ingredients in a large bowl and let sit in fridge for at least an hour for the flavors to meld. Overnight would be even better.
Enjoy, and someday I’ll tell Grandmom that you said thank you.