Potato salad is one of those items that got a bad reputation somewhere along the way. One too many picnics where it was left out in the hot sun, or a cook who added way too much mayonnaise is what it has become known for – but good potato salad is a creamy, crunchy and well seasoned addition to any summer picnic or evening barbecue. My great-great-grandmother was born in 1872 and her recipe has been handed down in my family like heirloom silver.
|My Great-Great Grandma’s Potato Salad||
- 5 lbs of rinsed red potatoes
- 10 hard boiled eggs
- 5 ribs of celery
- 2 bunches of green onions
- Mayonnaise (approximately 1/2 to 3/4 cup)
- Salt & pepper
- 3 Tbsp dried basil
- Boil potatoes until tender, drain and cool. Boil eggs until hard and peel. Dice the cooled potatoes and eggs and add to a large bowl. Dice green onions- the whites and greens and add to the bowl. Dice the celery and add to the bowl. Sprinkle with salt and pepper (remember, potatoes need a lot of salt so start with 1/2 a teaspoon and work your way up) and add 1/2 cup of real mayonnaise and the dried basil. Mix gently with a large spoon to incorporate all the ingredients- if it seems too dry, add another 1/2 cup of mayonnaise. Taste and add salt if needed. Chill for 2-4 hours and sprinkle with paprika before serving.