Tuesday, August 12, 2014
Potato salad is the glue that holds it all together. It's the peanut butter in your PB&J. When it comes to inviting people to eat 'al fresco,' you have to have the stuff.
You just have to. People will seriously notice it's missing from the table if you don't. On multiple occasions, I've heard people scan across the table, and you can just see their heart sink as they say, 'oh, I guess we should've brought potato salad - I thought everyone would've brought potato salad.'
This recipe is my grandma's and it's the best I've ever had. Not that I'm a real potato salad connoisseur per se, but I have dabbled in many different recipes at this point. It's got the perfect balance of flavors with the potato base, crunchy celery, creaminess from mayo and sour cream, just a little hard-boiled egg and the salty/briny bite of the olives and olive juice.
Recipe from Great-Grandma!
~10 medium sized potatoes
3-4 stalks celery, chopped
1 small onion, minced
2 hard-boiled eggs, chopped
7 stuffed olives, chopped
1 Tbsp. olive juice
1/4 c. mayonnaise
1/3 c. sour cream
salt & pepper
Lawry's seasoning salt
1. Boil the potatoes until done. Allow them to cool enough so you can handle them. Peel the potatoes and cut into chunks (some will end up getting kind of mashed too).
2. In a large bowl, mix together all ingredients. Adjust amounts of mayonnaise and sour cream until it's the creaminess you like.*
3. Stir in salt, pepper and seasoning salt to taste.
*Like most good recipes, all of the ingredients listed are approximations so feel free to adjust amounts as you see fit. The best way I've found to recreate a recipe like this is to start with the base (potatoes, celery, onion, eggs, olives) then gradually add in the wet ingredients so you get the right consistency and the right flavor.