Potato salad gets a bad rap these days, doesn’t it? Likely because of that mushy slop grocery store delis try to pass off as the real thing. The real thing, though, is neither mushy or sloppy. It’s tangy and flavorful–the perfect addition to any Fourth of July backyard barbecue or picnic.
I learned to make potato salad from the pro: my mom. She isn’t best-known for her skills in the kitchen but her potato salad is a classic that’s tough to beat. I’m spilling her recipe here (hope she doesn’t mind).
PS. There are few, if any, redeeming qualities health-wise to this dish. It’s worth looking the other way for, though. Once or twice a year.
Mom’s Potato Salad
5 lbs. organic potatoes (please please please use organic potatoes-always!)
4-5 celery stalks chopped
3-4 boiled eggs chopped
one chopped red onion *optional
5 oz. dill pickle relish
5 oz. sweet pickle relish
1/2 packet Ranch dip seasoning
1 c. mayonnaise
1/4 c. prepared mustard
3 T. high quality whole grain mustard (I used Trader Joes brand and yes, took total creative liberty with this ingredient)
10-15 chopped green olives
Peel and boil the potatoes until they’re soft, but not falling apart. Drain the water and place a towel over the pot until all of the steam has dissipated. Once cool enough to handle, cut the potatoes into cubes. Set aside. In a small bowl, mix the mayonnaise, mustards, Ranch seasoning and salt and pepper to taste. Add all of the ingredients to a bowl and mix until combined. Top with a sprinkle of dill before serving.