Potato Salad, as It Should Be

9 May

Hello! I am somewhat happily, somewhat unhappily back from a 7-night Caribbean Cruise! I am unhappy to be back to work and summer classes. A girl could get used to taking lengthy naps every day. But I am happy to be back because I get to snuggle with my two adorable puppies whom I missed dearly. Also, believe it or not, eating two to three meals (plus multiple snacks) per day on a cruise ship can get a little tiring. I’m looking forward to cooking something tonight!

But let’s rewind a bit. Before I left for my cruise, I hosted a cookout at my house as a celebration of the last week of classes. A celebration was most certainly warranted, as this semester was so torturous that I am surprised that my program is located in Indiana and not Guantanamo Bay (OK, bad joke). But anyway, the cookout was a potluck, so I decided to prepare two foolproof recipes: 1) Nutella Cheesecake Layer Bars, and 2) My grandma’s potato salad.

My grandma is a darn good cook. In my book, her potato salad, chocolate chip cookies, apple pie, pumpkin pie, pizza, and pancakes are unparalleled (Her meatballs are unbelievable as well…this is possibly the one food I will miss by no longer eating meat). Each time I eat any of these foods prepared by someone other than my grandma, I find myself thinking about how I would much rather be eating my grandma’s version.

This is especially the case with potato salad. I don’t think I’ve ever had any potato salad I’ve liked other than my grandma’s, because she sets the bar so high with her own.

So I embarked to make this potato salad from the recipe she gave me on an index card. The recipe is straightforward, but the result is delightful.

So without further ado, I will spread the joy that is potato salad, as it should be:

Grandma’s Potato Salad

Ingredients:

  • 5 medium potatoes, peeled
  • 1 large egg
  • 1/3 cup finely chopped celery
  • 1/6 cup finely chopped onion
  • 1/2 cup mayonnaise
  • Salt and pepper, to taste

Preparation:

  • Boil an egg (In case you don’t know how [I didn’t at first], I am including the instructions): Place the raw egg in a saucepan. Fill the saucepan with cold water until the water is 1 inch above the egg. Cook over medium heat until the water begins to boil, then reduce heat to low and simmer for 10 to 15 minutes. Remove egg and run cold water over it while peeling.
  • Meanwhile, boil the potatoes (again I am including the instructions in case you don’t know): Place the potatoes in a pot and fill with water by an inch. Cover and bring to a boil. Remove cover and continue boiling for approximately 17 minutes. Drain and let cool.
  • Dice potatoes into .5 to .75″ inch cubes. Dice egg into about the same size (or a bit smaller). Mix potatoes, egg, celery, and onions with enough mayonnaise to hold it all together (it could be slightly less than 1/2 cup). Season with salt and pepper, to taste.
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3 Responses to “Potato Salad, as It Should Be”

  1. Kathy Scott May 9, 2011 at 4:59 pm #

    Loved the instructions on how to boil and egg. I hope your sisters read this. Love, Mom

  2. Geni - Sweet and Crumby May 9, 2011 at 5:05 pm #

    What a sweet post and I don’t have a reliable potato salad recipe will be more than glad to have this in my back pocket. Thanks for sharing it with us!

  3. Eileen May 10, 2011 at 8:59 am #

    FANTASTIC! Can’t wait to try this recipe. I’ve been looking for a good recipe for a great potatoe salad.
    Perfect timing for summer!

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