Every summer I look forward to my mom’s potato salad.
She got the recipe from the best man in my parents’ wedding (well, his wife, actually). It’s been a family favorite as long as I can remember.
Mom’s Old Fashioned Potato Salad – From the Braunwarths
- 1 1/2 T sugar
- 1 1/2 T vinegar
- 1 T mustard
- 1 tsp. salt & pepper (more or less, to taste)
- 3 T mayo (we use olive oil mayo)
- 3 T whipping cream
- 1/2 C chopped onion
- 1/2 C chopped celery
- 1/2 C chopped red or green bell pepper
- 2-3 hard boiled eggs, chopped
- 4 C diced potatoes
- 3-4 sprigs of chives, chopped
Begin by peeling and dicing potatoes, until you have about 4 C. Cubed potatoes or sliced potatoes (about 1/4-1/2 inch thick) cut into quarters work well. We’ve been using the Yukon Yellow Gold potatoes recently and they have been very tasty in this potato salad. Boil the potatoes in well-salted water until tender. Drain. Cool.
Meanwhile, finely chop the onion, celery and red bell pepper until you have about 1/2 C of each. If you are like me and need to eat “cooked” veggies, blanch the veggies in boiling water for 2-3 minutes, and then chill in ice water. Drain and pat dry. Then, add the veggies to a large refrigerator safe, covered bowl. If you don’t need to cook the veggies, than just add them immediately to the bowl.
Combine the 1 1/2 T sugar and vinegar in a smaller bowl. Stir well. Add in 1 T mustard, 3 T mayo and 3 T cream.
Peel and chop the egg. To make the salad healthier, use three eggs – but only use the egg whites from each egg.
When potatoes are cooled, add them to the bowl with the veggies. Stir well.
Pour the vinegar sauce over the top. Stir well.
Stir in the chopped hard boiled eggs and chives.
Season with salt & pepper.
**Note: If you don’t like celery, omit and use all bell peppers. If you don’t like bell peppers, omit and use all celery!