I have to humbly admit I’m pretty well-known around these parts for…
my salads.
In honor of the Labor Day Holiday, we’re taking a little detour into foodie land.
I’ve noticed that whenever we’re invited anywhere, and I tell the hostess I’m going to bring salad, they get this giddy little lilt in their voice.
Just ask my friend Paige. While I’ve no doubt she’s enamored of my witty repartee, and our children (and husbands) do get along marvelously, she will readily admit the way to her heart is with my pasta or potato salad (although perhaps not right NOW, seeing as she’s on Nutrasystem – my salads definitely do NOT fall into the ‘diet’ category).
Now while I’m particularly fond of my pasta salad, today I’ve whipped up a batch of potato for my family to enjoy. And while I know that sharing this might result in some openings in my social calendar, I’m willing to take the risk in exchange for the culinary adoration of my beloved blog readers.
That was quite a buildup, this stuff had better be good, eh? So here we go!
Lisa’s Mom’s Potato Salad
I’m not much into exact measurements, so modify at will. The key = eggs. And lots of ‘em!
1 dozen eggs
Potatoes (I dunno, 6 maybe? Cubed)
Hellmann’s Mayo – 1 large jar (NOT reduced fat, please)
Celery – diced
Onion – diced
Olives – 1 jar sliced
Salt
Pepper
Celery Seed
Mustard Powder
Yellow Mustard
- Cube the potatoes (peeling optional) and boil until soft. Rinse and let cool.
- Hard boil the eggs and use one of those nifty egg slicers to cube them into a bowl. Dump in a bunch of diced celery, diced onion and sliced olives – to taste, but you want it nice and chunky.
- Mix in most (or all) of a jar of Hellmann’s mayo – you want everything in the bowl to be completely covered in mayo.
- Mix in a few shakes of mustard powder (not too much or it’ll be spicy), some salt & pepper to taste, a good squirt of yellow mustard and a liberal amount of celery seed (another key to good salad).
- Mix it all up and then dump in the potatoes and mix. If it doesn’t look like this:
Mix in some more mayo.
Ahhh…now try a bite or ten to make sure it’s good. If it needs more kick, add in some add’l salt, pepper, or celery seed. I ALWAYS need more celery seed.
If you want to make it really fancy, slice up another couple of eggs and arrange them on top with a few shakes of paprika.
I made this batch with unpeeled red potatoes.
If you prefer macaroni salad, the recipe is exactly the same, except I add in some chopped carrots.
Enjoy, and happy Labor Day!
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