This particular potato salad is full of awesome memories for me. Making it in the bright white kitchen of Laurel’s old house on Cherrywood, Emily tasting and tasting and tasting as it came together. See, Laurel didn’t like raw white onion, so Emily used green onions. Emily didn’t like big chunks of egg, so Laurel grated the eggs. Minced dill pickles and some pickle juice got added, as Emily’s Goggie used to do. Pimentos sometimes but not usually. Celery was chopped fine and the mustard/mayo ratio favored the mustard to give the whole thing a pretty sunshiny color. Celery seed is a key ingredient, although as you can see in the video, celery salt can be used in a pinch.
Then we’d be grilling sausages and Slip’n'Sliding around and drinking beer after beer under the cedar elms in the back yard until everyone was fast asleep in their wet swim suits, which is a bad idea for health reasons, but fun and carefree nonetheless.
Potato Salad video and recipe below!
- 3 pounds Russet potatoes
- 4 stalks celery, chopped fine
- 4 green onions, sliced thin (or ¼ cup minced white onion)
- 2 tablespoons minced dill pickles
- 2 tablespoons pickle juice
- ½ teaspoon celery seed
- ¼ cup yellow mustard
- 2 hard boiled eggs
- ¼ cup mayonnaise
- Salt and Pepper to taste
- Boil the potatoes whole in their jackets for 15-20 minutes or until each can be easily pierced through with a skewer.
- Chop the rest of the vegetables while the potatoes cook and place them in the bottom of a large bowl. Set aside
- Drop the cooked potatoes into an ice water bath for 5 seconds.
- Peel off the skins and chop into 1″ chunks.
- Add the hot potatoes to the other vegetables and then stir in the pickle juice, celery seed, and mustard.
- Grate or mince the eggs and add them along with the mayonnaise.
- Add salt and pepper to taste.
- If it seems too dry, add more pickle juice, mustard, or mayo, depending on how you like it. Don’t be afraid to taste as you go!
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