This potato salad is my all time favorite...and I mean that literally. My mom has been making this my entire life and, to me, no other version ever measures up. My mom made a few edits to my grandmother's recipe (like adding the pickle juice) and a great recipe became a superstar.
I think part of the reason I love this salad is the freshness of the ingredients. We usually make it in summer using freshly dug up potatoes and onions with celery from the garden. The creamy dressing of mayonnaise married with extra virgin olive oil, mustard and pickle juice is creamy, smooth and tangy at the same time. Delicious and easy.
|Sunday dinner in summer...ham, potato salad, coleslaw and baked beans|
The other reason I love this salad is every time I taste it I am immediately reminded of family parties...and lazy, warm summer days...and the beach, or park, or my parent's backyard. But most especially being with family and friends. I visited my family last month and we had a big get-together for Sunday dinner. My mom is not able to do a lot of cooking anymore, but that does not stop her from planning the menu and inviting everyone in sight. We decided we had to have potato salad so I made it under her direction. I followed her instructions with measurements, chopping and gathering the ingredients. She stirred the salad and was the official taster. Great party, even better memories. Cooking with my mom...dinner with my entire family. It just does not get better than that.
|Even this butterfly bowl has memories. Has been in my family my entire life.|
Mom's Potato Salad (the best ever!)
(serves 6-8) can be doubled, tripled etc
3 pounds small red potatoes, scrubbed
1 cup mayonnaise
1/4 cup extra virgin olive oil
3 tbsp Dijon mustard
2 tbsp kosher pickle juice
1/4 cup chopped kosher pickles
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/2 cup chopped red onion
1/4 cup chopped kalamata olives
3 hard boiled eggs, sliced
1 tbsp paprika
freshly ground black pepper
Add the potatoes and a large pinch of salt to a large pot of water over high heat. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander and allow to cool.
Meanwhile, in a large bowl, whisk together the mayonnaise, olive oil, mustard, pickle juice, pickles and a large pinch each salt and pepper. Set aside.
Cut the potatoes into quarters and add to the bowl with the mayo dressing.. Add the celery, red onion and olives. Stir to combine. Taste and adjust seasonings if needed. Top salad with sliced eggs, paprika and celery leaves. Cover and refrigerate for a few hours to allow the flavors to blend.
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