CLASSIC POTATO SALAD
CAN ANYONE RECOMMEND A RECIPE FOR A SIMPLE, CLASSIC POTATO SALAD LIKE GRANDMA USED TO MAKE? I'VE FOUND MANY RECIPES BUT THEY ALL SEEM TO HAVE MOVED AWAY FROM THE ONE I USED TO HAVE AT FAMILY PICNICS. THANKS FOR YOUR SUGGESTIONS!
Except for the sugar and tomatoes (I don't use either one) this recipe is pretty close to what my family has used since I was a kid. I don't follow a recipe, I just make it, but if I did use a family "recipe" this would be the foundation I'd work from along with some chopped green and/or black olives, chopped garlic, green onions for the chopped onion, Best Foods or Hellman's' mayonnaise (no substitutes for that ingredient) red wine vinegar, chopped hard boiled eggs, chopped parsley, and some crisp bacon bits sprinkled on top.
boil some diced potatoes
dice up some celery
dice up some boiled egg
dice up some onion
Add real mayo - not some sugary glop "salad dressing" like Miracle Whip. Add enough to make it the consistency of what YOU like.
Salt and Pepper to taste
If you like garlic, go for it
If you like parsley, go for it.
Potato salad is not a recipe that random people will know how to make according to your family picnics. We weren't there.
I have no idea if your family used diced or sliced potatoes.
I have no idea if your family used homemade mayo, or some storebought stuff, or if you guys actually preferred your potato salad to be sugary and used Miracle Whip.
You were there. It's basically potatoes, onions, usually a little celery and mayo. What do YOU remember? If you don't remember, then thereshould be no issue with a new recipe since you don't have anything to compare it to.
Find a recipe and then TWEAK it to what YOU want.
They had me until I came to the mustard...
Mom's classic (THE family recipe) formula: 1 egg to 1 potato to 1/4 onion. S&P as needed or wanted, Hellman's (BF) mayonnaise to bind. I've monkeyed with it, added sour cream, added garlic, whatever, but the ONLY way I've been able to improve it has been to make the mayonnaise. When I do that, then I incorporate some garlic by dropping it into the running Cuisinart and then proceeding with the rest.
An improvement I will be making is a trick I learned from that Greek etc. cookbook I've been so crazy about: to keep the onion's sweetness and crunch without the bite, put the sliced-up onion into a bowl, sprinkle it with salt, and then cover with cold water for at least half an hour. Drain and dry thoroughly and then proceed. Lovely trick.
Anecdote re: Mediterranean taste: when my sister's family was living near Brindisi in southern Italy and mom and I visited, we were invited to lunch at a neighbor's house and served a typical working-class special-occasion meal of several overlapping courses. Mom decided to reciprocate with an equally typical American picnic meal of fried chicken, green salad and potato salad. The latter was politely but firmly declined after first bites, because the Italians couldn't tolerate so much raw onion. Had we known about and employed the soaking technique they probably would have eaten and enjoyed that salad.