While summer officially starts June 21st, Memorial Day seems to be the kickoff of warm weather gatherings with friends and family. This is when I make my Grandmother Esther’s American Potato Salad. She was a master of potato salad and was asked to bring it to every summer family event. At each gathering she would arrive in her vintage Cadillac Coupe Deville with multiple bowls, filled to the brim, covering the floorboards of the car.
Grandma Esther wasn’t shy about sharing her recipe secrets saying it was all about using red skinned potatoes and boiling them the night before. This is a favorite at my summertime “Bungalow Gatherings” and it always takes me back to my childhood, backyard picnics, children running through sprinklers and summers filled with fun! I hope you enjoy this as much as I do and share it with your family, and friends.
American Potato Salad
Makes approximately 15-20 servings
Ingredients: 5 lb cooked (boiled with the skin on) red potatoes, cooked until fork tender, and chilled overnight in the refrigerator. Remove the skin and dice into medium pieces about the size of a quarter. 1 large yellow onion, diced small 1 cup celery, diced fine 1 large green pepper, diced small 4 cups of mayonnaise 1 dozen hard boiled eggs, peeled and sliced Salt and pepper to taste
Directions: In a large bowl, place the diced potatoes, diced onions, celery and green pepper. Then incorporate the mayonnaise. Mix ingredients from the bottom up using caution not to break the potatoes. Add the hard boiled eggs and season to taste with the salt and pepper.
You can garnish with paprika, or chopped green onions if you wish. Always keep well chilled, and serve in smaller bowls that can be easily replaced with another out of the refrigerator.