This potato salad recipe is actually my mom’s “secret” recipe that we used to have all summer long when I was growing up. So much so that I came to take it for granted. I never realized how good I had it until I got married and my wife’s family had this potato salad for the first time. They were hooked and it’s become the most requested item whenever we attend a family party. The beauty of this recipe is in its simplicity. Perfectly cooked potatoes – tender, but not mushy. Creamy mayonnaise laced with vinegar and sugar for just the right amount of acidic-sweet bite to cut the rich mayo. Crunchy celery and green onions. Hard boiled eggs. It all comes together for a perfectly memorable summer dish. I think of my mom each time I make this salad and it just reminds of why I love food so much. Food is more than nourishment. Food takes us to a place and time, that we can never truly return to, but try like to heck recreate, for ourselves and to share with others. This potato salad reminds me of home. It reminds me of my mom. And it reminds me of my childhood. Food is part of the things we are, the things we love and the things we never want to lose. Miss you, mom!
Mom’s Potato Salad
- 5 pound bag red potatoes
- 8 eggs
- 1 1/2 cups good quality mayonnaise
- 2 tbsp. white vinegar
- 2 tsp. sugar
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 stalks celery, finely diced
- 3 green onions, chopped
- Place potatoes in a large pot and add enough water to cover the potatoes completely.
- Heat potatoes over medium heat until fork tender, but not mushy, about 45 minutes.
- Meanwhile, bring a medium pot of water to boil. Add eggs and cook for 10 minutes. Remove from heat and place eggs in a bowl of ice water for 10 – 15 minutes. When cool enough to handle, remove the shells and slice.
- After potatoes are cooked, remove from heat and drain immediately. Let cool while you make the dressing.
- In a medium bowl whisk together mayonnaise, vinegar, sugar, salt and black pepper.
- Peel the potatoes and cut into bite-size chunks. Place in a large bowl and add eggs, celery, onions and dressing. Toss really well to coat. Refrigerate for at least four hours before serving.