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.
Nice and classic, just how I like it!
ReplyDeleteChanging leaves and cooler weather sounds delightful...sigh. Potato salad looks fabulous!
ReplyDeleteI usually pass on potato salad, but now you have me wanting some! I think it's because yours sounds just how I like it (Yum!), and so many (mostly store-bought) just don't measure up.
ReplyDeleteThanks for sharing the recipe. I need a dish to bring to a tailgate this weekend and I was planning to go the "my aren't we sophisticated route" but after reading your post I am going to bring good old fashioned potato salad! Lilly
ReplyDeleteIt is interesting how much a potato salad recipe changes among families. My family always adds a good bit of mustard and dill pickles. My in-laws use sweet pickles, and my step-mother adds sugar (I don't like that at all). Your recipe is welcome in my family anytime. :-) Enjoy the fall tailgating!!
ReplyDeleteYummy recipe. I want to thy this at home.
ReplyDeletesheds