I’m in heaven! Absolute heaven. My grandmother has flown in from sunny Southern California to snowy Logan, Utah. I’ve never seen a person so excited by the snow falling. She’s never visited me before while it has snowed. Glad I could provide her with some cheap entertainment. I suppose I reacted in a much similar way when I moved to Utah a decade and a half ago. Now, I just roll my eyes and question why I ever left SoCal.
Since I had her here, I thought I should put her to work in the kitchen and make some of her food that I love so dearly. She agreed to make potato salad, which just thrilled me to no end. I can make it according to her specifications, down to the tee and while it will tastes fantastic, it still does not taste 100% like hers. I guess it just needs her touch.
I asked her to write the post, being her recipe and all, but she declined. So you get me again. She’s been making this potato salad since before I was born. Several times a year this dish will grace her dining or outside buffet table. This is one dish that she knows she has to squirrel a bit away in another bowl and hide it in the fridge because there be none left by the end of the meal. I hope you enjoy this as much as my family does.
Ingredients
- 6 medium red potatoes
- 7 green onions (both white and green parts)
- 3 sweet pickles or 5 sweet gherkins; chopped
- 6 large hard-boiled eggs (5 in the salad, 1 for garnish)
- 2 tsp fresh parsley; finely chopped
- 1/4 tsp celery seed
- 1 cup mayonnaise +/-
- Salt/Pepper; to taste
- Paprika (optional)
Instructions
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In a large pot, boil potatoes with skins on.
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Boil until fork tender.
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Peel the skins off the potatoes, cube them and add them to a large bowl.
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Cube five of the hard-boiled eggs, reserving the sixth for garnishing.
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Add the eggs to the bowl.
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Add the sliced green onions, chopped parsley, chopped sweet pickles/gherkins, and celery seed to the bowl. Mix gently.
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Salt and pepper the mixture to taste.
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Slowly fold in the mayonnaise a bit at a time until you reach the desired consistency, about one cup.
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Garnish the salad with the remaining hard-boiled egg.
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Slice or cube it and place it on top. Sprinkle with paprika if desired.
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This tastes great served warm or chilled.
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Note: Grandma says Best Foods Mayonnaise is the only one to use.
11 Comments
Selma @ Selma's Table
June 29, 2014 at 10:40 amMichelle, I know that this happened some time ago, obvs, but I just wanted to say how lovely this post made me feel. Your gran sounds just wonderful and her potato salad is just the thing to serve with a barbecue or cold roast chicken in this hot weather. Thanks for sharing this one over on SOF!
Michelle
July 1, 2014 at 8:51 pmSelma, thank you for taking the time to come by. My grandma is wonderful. Just got off the phone with her as a matter of fact. This salad is perfect any way you want to serve it.
Joanne T Ferguson
April 4, 2015 at 8:43 pmLooks and sounds delicious! Love potato salad!
Michelle
April 4, 2015 at 10:12 pmThank you Joanne! It’s a family favorite.
Lynn
May 24, 2015 at 3:49 pmThis sounds like the potato salad I’ve been looking for without mustard- can’t wait to try it…
Michelle
May 24, 2015 at 10:21 pmThis is my family favorite. I hope it is the exact one you have been looking for.
lana
June 20, 2016 at 4:05 pmwhere do I find best foods mayo?
Michelle De La Cerda
June 20, 2016 at 4:27 pmIt’s at all major stores out in the west, the middle and eastern parts of the US, Best Foods is known or packaged as Hellman’s Mayo.
Loaded Bacon Cheddar Baked Potato Salad - The Complete Savorist
May 3, 2019 at 1:44 pm[…] plenty of potato salads over the years. I’ve shared three of them there. I’ve shared my Grandma Betty’s, a rustic Italian, and a simple or basic version. Now it was time to go a bit over the top, and I […]
Denise
December 17, 2020 at 5:13 pmThe recipe picture looks yellow like it has mustard, but none is listed. What in the recipe makes it look yellow?
Michelle De La Cerda
December 17, 2020 at 10:32 pmReally bad photography skills! This was one of my early posts before I knew what I was doing. Bad lighting.