Sunday, June 20, 2010

Potato Salad

Somehow people seem to think making potato salad is hard. Or maybe they just think making good potato salad is hard. My husband and son used to attend karate classes at a dojo where they would have a year-end picnic and a holiday party. I once brought my potato salad and everybody raved about it. (Of course they did. It was my potato salad, after all). After that, my husband would come home from classes in advance of these parties and tell me he signed me up to bring potato salad because everyone asked him to. I mean, these people were crazy for my potato salad, like it was difficult to make or something out of the ordinary. It seemed like a no-brainer to me; anyone could make potato salad, it requires nothing more than, oh wait, that's right, my well-developed skills in the kitchen.

Well, for those of you who are afraid of potato salad, or who think yours is sub-par, I will bestow upon you my potato salad recipe. The orgins of this recipe are of course with Grandma Foodie, but I have altered it a bit. Grandma Foodie puts sour cream in hers, and you can, too, if you wish. I just happen to think mine is better.

The other thing is that there are no exact measurements for this recipe. I was making it this morning for a picnic today and I tried to pay closer attention to approximate measurements, but they are all just approximations. You'll have to use your judgement. You might want to taste mine first. Pool party is at three. Bring wine.

Dill Potato Salad

Boil 5 pounds of red-skinned potatoes until fork-tender. Do not peel. While they are still hot cut them into 1 inch chunks. You can do smaller or larger. I like a combination of sizes for texture and creaminess. Put them in a bowl and pour about a 1/2 cup of olive oil and 1/4 c of red wine vinegar over them while they are still hot! They won't absorb the olive oil if you wait until they cool. Season with salt (need I say kosher?) and pepper (fresh ground?) and toss well. Let cool.

Meanwhile, chop 3 stalks of celery and a medium red onion. Hard boil 3 eggs. Peel and chop the eggs and add them and the celery and onion to the potatoes. Stir in about 1 1/2 cups of mayonaise. It might take a little more than that, but it certainly won't take less. Add at least 1/4 c of fresh dill, finely chopped. In a pinch you can use dried, but it will take a little less. Then you have to taste it. Does it have enough dill? Is it too dry? Does it need salt or pepper? That's it, people. It's not that hard.

Oh, and if you're coming for swimming, bring your own towels. You don't want to annoy me by leaving me with heaps of dirty towels, do you? I might not give you any potato salad.

1 comment:

Meagan said...

YUMMMMM my favorite. This is one of those family recipes that will be carried on for generations. I need to point out that fresh dill is totally necessary here, even though I know you disagree. It adds so much freshness and brightens it up.

By the way, I just read all of your posts for the month of June so far at 8:30am sitting at my desk at work, and now I want to eat EVERYTHING in sight. Thanks.