Many of my most favorite recipes an inheritance of my Grandma Mac, who was one hell of a cook. That lady could put out a spread with her eyes closed and with nary a cookbook in sight. I learned quite a few of her go-to recipes and every time I make one, I feel her presence. Most of her recipes were simple, the only complications involved are ones of time. Her potato salad recipe is a case in point. The ingredients must be set up to chill for a night before the salad is made. It is a basic cast of characters and can be expanded or reduced as needed. To serve 4-6 people, you need this:
- 4 peeled, boiled potatoes
- 2 hard-boiled eggs
- 1/2 an onion, finely chopped
- salt & pepper
- 1 - 2 cups of mayo and a squirt or two of yellow mustard
The potatoes and eggs should be boiled and chilled the night before. Come the morning you intend to serve the potato salad, mash the chilled potatoes and finely chop the eggs. Stir together in a large bowl and add in the onion. In a separate bowl, stir together the mayo, mustard, salt, and pepper to taste. Don’t skimp on the salt; potatoes usually require more than you expect.
Pour the mayo mixture onto the potato, egg, onion mixture and stir well. Add more mayo if necessary; the goal is to have a creamy consistency. Once it’s well-mixed, place the potato salad in the fridge and chill 3-4 hours before serving.
It’s an old-fashioned delicious taste of Grandma’s kitchen.
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