Wednesday, August 18, 2010

Potato Salad, Just Like Mom Used to Make

Potato Salad, Just Like Mom Used to Make - Photo by Taste As You Go

Excuse me... I have a question...

Where the hell did the summer go?

I just reviewed my ever-filling schedule and realized that I'm leaving for Austin to visit my friend Kristina in a little over a week. Not only will this be my first trip to Austin, but it will also be my first trip to the state of Texas! Needless to say, I'm excited and am now officially counting down the days until I get on that plane.

In honor of the dwindling days of summer, I thought I'd share my favorite potato salad recipe -- my mother's. Cooking wasn't Mom's favorite thing to do, but I always told her that she got potato salad right. It was the first dish to disappear at family picnics, and, as I got older, I would ask her to make some "just because." Luckily for me, she loved me enough to indulge my requests!

This recipe is more of a method. Mom never measured the ingredients. And, when I make potato salad, I never measure the ingredients. No need to fix something that isn't broken! In my opinion, this potato salad truly exemplifies my belief that you should taste as you go when cooking. Adjust the seasonings and ingredients to tailor to your personal tastes, and you really can't go wrong!

Mom's Potato Salad
Serves: 2 | Printable Recipe


I've suggested eyeball measurements based on my preferences. Alter as you see fit.

INGREDIENTS
  • 2 large russet potatoes, peeled and cubed into 1-inch pieces
  • 2 hard-boiled eggs, diced
  • 1/4 cup mayonnaise
  • 1 tablespoon relish
  • 1 teaspoon mustard
  • Sugar, to taste
  • Salt, to taste
  • Black pepper, to taste

INSTRUCTIONS
  1. Bring a large pot of water to a boil. Add potatoes to the boiling water and cook until fork-tender.
  2. Drain the potatoes and spread out onto a large baking sheet to cool. (I often put the baking sheet in the refrigerator to speed up the cooling process.)
  3. When cool, put the potatoes in a large bowl. Add diced hard-boiled egg, relish, mayonnaise, mustard, sugar, salt, and pepper. Gently fold the ingredients until the potatoes are coated.
  4. Taste and adjust seasonings according to personal preference.
  5. Chill for 30 minutes before serving.
Recipe by Michelle Rittler, Taste As You Go

If you're serving the potato salad at a picnic and want to garnish the dish, here are some suggestions: sprinkle freshly chopped Italian parsley on the top; arrange slices of hard-boiled egg on the top; sprinkle with a bit of paprika for color.

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