Our Family Potato Salad

This family recipe has been around for a couple generations. It is my favorite recipe for potato salad.

  • 6 large potatoes
  • 3 carrots
  • 3 celery stalks
  • 1 parsnip
  • 2 pickles
  • 3 eggs
  • 1 apple
  • 1 onion
  • 1/2 cup of mayonnaise
  • 1 tablespoon mustard, Dijon
  • 1 tablespoon pepper
  • 1 tablespoon salt

First boil the potatoes, whole and unpeeled (to keep them from getting mushy), until they are done. I test them by pushing a steak knife through them. If it goes easily, they’re done. Be careful not to over cook them. Drain then in a large colander and place it in a cool place. My parents used the basement but I use outside. Do not refrigerate the potatoes to cool them off. The rapid change in temperature causes the potato to crumble in following steps.

Now trim the carrots, celery and parsnip and boil them in a similar fashion. Again, place them into a colander and let them cool. Cooling them slowly is again preferred.

Hard boil the eggs somewhere during all these steps. 10 minutes is right. Cool the eggs and peel them. Set them aside.

You want everything to be room temperature when you start this next part. Basically, we will be cubing everything into quarter inch pieces. Start with the potatoes by peeling them with a parring knife. The skins should be easy to peel off at this point. After you are done peeling them, run them through a french fry cutter. Then cut the “fries” into cubes.

Cube the vegetables into similar shapes. I wish you could use the cutter on these too… but its not recommended. Next, add the peeled and cored apple, cubed in similar fashion.

Add the salt, pepper. Mix with a fork. My mom specified a fork. My guess is that it doesn’t mush everything like a spoon would. Now add the diced hard boiled eggs, mayo and mustard. Mix with a fork. Although I like mayonnaise I like to keep it light on recipes such as these. One of my gripes about deli potato salads is that they are mostly mayo and potatoes with a little garnishing to make it look edible.

Serve or chill.

My favorite dish to use this potato salad is a Czech dish called chleb?čky. I will go into that another day.

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