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Mom’s Potato Salad

It’s crazy how your tastebuds change throughout your life. When I was a kid, I refused to eat meatloaf, pot roast, onions, or my mom’s potato salad. I couldn’t stand the stuff.

Now, the only thing I won’t eat is raw celery. I absolutely love pot roast. I adore meatloaf. I use onions in everything I make. And I dream of my mom’s potato salad on a monthly basis. Her potato salad is a recipe she got from her aunt, and I can guarantee you it’s unlike any potato salad you’ve ever had before.

Mom shuffling through a recipe box.
Mom shuffling through a recipe box.

I classify most potato salads into three categories: sweet, which is mayonnaise based; tangy, which is mustard based; and German, which is vinegar based (and usually served warm). My mom’s potato salad is a mix of all three, plus one very strange ingredient that puts the icing on the cake: green onion dip mix.

Green Onion dip mix; a rare and unique find.
Green Onion dip mix; a rare and unique find.

No, it’s not French onion dip mix. Mom says, “I’ve accidentally used that before. It was a disaster.” It’s a hint of onion without huge chunks of actual onion, and it’s tangy in all the right places. I had no idea the stuff existed until today.

So, without further adieu, my mom’s extra special, family-secret, potato salad recipe.

photo 1(3)

Mom’s Potato Salad

-8 russet potatoes
-6 eggs
-1 cup chopped dill pickles
-1 TBS. Chopped parsley
-2 tsps. Dill weed
-2 cups mayonnaise
-1 package green onion dip mix
-2 tsp. sugar
-1/4 tsp. pepper
-1 tsp. salt
-2 tsp. prepared mustard
-2 TBS. Apple cider vinegar

photo 2(2)

1. In large pot of water, bring unpeeled, whole potatoes to a boil. Continue boiling until semi-soft, about 20-30 minutes.

photo 1(4)

2. Meanwhile, in small pot, boil eggs until hard boiled. In small bowl, combine mayonnaise, parsley, dill, salt, pepper, sugar, green onion dip mix, mustard, and vinegar.

photo 1(2)

3. Peel cooked potatoes and chop into large bowl. Let sit until cool, about 30 minutes. Add pickles & hard-boiled eggs. Mix until well combined.photo 5(3)

4. Add mayonnaise mixture into potato salad, mix until well combined. Refrigerate at least an hour or overnight.

photo 3(3) The finished product includes all the right flavors: tangy, sweet, and savory. I can never get enough of this stuff, and both my mom and I have figured out it tastes even better the next day. The next cookout you have (which will probably be next year, as the season is ending soon) you should make this potato salad.

photo 5(1)

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