Thursday, August 2, 2012

Nannie's Potato Salad

This is a family recipe from my great-grandmother for the only potato salad I really love. Most potato salads are too gloppy and mayonnaise-laden for my taste. I love mayonnaise but just in moderation - hence the tiny amount used in my Egg Salad and Pimiento Cheese recipes. I also love the addition of hard boiled eggs to the potato salad. I used to think it had mustard in it but it's really just the egg yolks. As with any potato salad, this is a great make-ahead dish. Hope you enjoy!

Time: 20 minutes plus 1 hour to chill
Serves: 4

  • 3 small russet potatoes
  • 2 TBSP plain white vinegar
  • 2 ribs of celery
  • 2 TBSP fresh parsley
  • 2 eggs
  • 1/2 cup of mayonnaise
  • Salt, pepper and cayenne to taste
Prep and Cook
  1. Roughly peel your potatoes and chop into 3/4 inch chunks. My mom likes to leave some of the skins on and so do I.
  2. Add your chopped potatoes to a pot of cold water. The water should cover your potatoes by about 1 inch so add more if needed.
  3. Set your potatoes and water over high heat and bring the water to a boil. When the water boils, add 1 TBSP or so of salt and then turn your heat down to medium-low.
  4. Simmer the potatoes for about 8 minutes (set a timer) and then taste one to make sure they're cooked. You want them to be a little firm so they'll hold their shape but you should be able to easily bite into it too. 8 minutes was perfect for mine.
  5. Drain your potatoes and transfer them to a large bowl.
  6. Add your 2 TBSP of vinegar and toss the potatoes lightly with a rubber spatula. Let the potatoes cool for 20 minutes or so.
  7. While your potatoes cool, boil your eggs. I do this by setting the 2 eggs in a small pot of water and bringing the water to a boil. Once it boils, I cover the pot with a lid, turn the burner off, and set a timer for 10 minutes. After 10 minutes, remove the eggs, cool them in a glass of ice water, then peel them and chop them.
  8. While your eggs boil, chop your celery and your parsley.
  9. To your potatoes, add your celery, parsley, chopped eggs, 1/2 cup mayo and a little salt, pepper and cayenne. Stir the potato salad together with your rubber spatula. Taste the potatoes and add more mayo, salt, pepper and cayenne until it's seasoned like you like it.
  10. You can serve the potato salad warm (Chris prefers it warm) or chill it for an hour or so.

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