Summer is officially gone and past, but that doesn't mean that picnicking season is over. I love fall picnics. The crisp air. The turning leaves. And for you football fans out there, it's tailgating season. What's a better accompaniment to hot dogs and hamburgers than a good potato salad?
This recipe was inspired by Will's grandmother, Viola, who always included mustard and pickles in her potato salad. That's part of the beauty of food, isn't it? Food is love and memory, and a way we share ourselves with others. Grandma Viola is no longer with us, but we remember her every time we prepare this.
So here it is, from Grandma Viola's kitchen to yours.
Picnic potato salad
inspired by Grandma Viola
1 lb new potatoes
3 eggs, boiled
1/4 onion, chopped fine
1/2 celery stick, chopped fine
1/4 cup pickle slices, diced
1/2 cup mayonnaise
2 tablespoons yellow mustard
Salt and pepper to taste
Bring a large pot of salted water to a boil. Scrub the new potatoes, and add them to the pot. Boil potatoes until they start to become tender. Drain and cool in ice water or in the refrigerator.
Dice potatoes, leaving their skins on. Peel and dice the boiled eggs. Add both to a large bowl. Add onion, pickles, celery, mayo, mustard, salt and pepper, and mix well. Chill for an hour before serving.