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| Our Grandmother Mae's Potato Salad Yeah, it's that good! |
The (family) throw 'n go:
5 lb. bag baking potatoes; don’t peel
1 C+ diced celery
1 red pepper, diced, don’t substitute green, omit if you only have green
1 C+ diced celery
1 red pepper, diced, don’t substitute green, omit if you only have green
1/3 C. diced red or white onion
2 T++ fresh dill weed, chopped
3 eggs
2 T. or so Coleman’s dry mustard
2 T++ fresh dill weed, chopped
3 eggs
2 T. or so Coleman’s dry mustard
2 t. or so sugar
1/2 C. or so vinegar
salt, cayenne pepper, white pepper to taste
1/2 C. or so vinegar
salt, cayenne pepper, white pepper to taste
1/2 - 3/4 C. or so Hellman’s mayo
1/2 & 1/2 cream to thin to your taste
Put potatoes in a big enough pot so they’re covered with water. Cook till fork-tender. Drain and let cool. When cooled just enough to handle, scrape off skin and chunk into 3/4” - 1” cubes, (not too small). Put in a large bowl, (big enough to mix everything in), and add celery, red pepper, onion and dill. Toss all well with your hands.
Place eggs, mustard, sugar, vinegar, salt and peppers in a pan on the stove over medium heat. Continuously whisking, cook ingredients until they become quite thick - like a sabayon - then remove from heat and stir in the mayo. Pour on the potato mixture and mix all well by hand. Add cream to thin if needed. Taste and correct seasonings. It’s much better the second day - thin with more cream if needed on that second day.
Put potatoes in a big enough pot so they’re covered with water. Cook till fork-tender. Drain and let cool. When cooled just enough to handle, scrape off skin and chunk into 3/4” - 1” cubes, (not too small). Put in a large bowl, (big enough to mix everything in), and add celery, red pepper, onion and dill. Toss all well with your hands.
Place eggs, mustard, sugar, vinegar, salt and peppers in a pan on the stove over medium heat. Continuously whisking, cook ingredients until they become quite thick - like a sabayon - then remove from heat and stir in the mayo. Pour on the potato mixture and mix all well by hand. Add cream to thin if needed. Taste and correct seasonings. It’s much better the second day - thin with more cream if needed on that second day.
Our Grandma Mae Reusser Heyssel’s wonderful recipe.
A GREAT buffet or take to salad. Even Julie Murray loves this and she cannot stand mayonnaise.
~~~
YUM!
'till we feast again!
xoabb
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