Grandma's Potato Salad

[pescana]

This is my favorite potato salad, made pretty much the way my grandmother made it, as taught to me by my dad. The chopped eggs are not traditional, but I like it that way. I never measure anything, so amounts are approximate.

Comments

[georginasevart]

Interesting. I've not seen the marinating step before. I think I might try that.

As for peeling potatoes, I always use really thin-skinned potatoes (love Yukon gold for potato salad -- yellow potatoes are so buttery) and left the skins on. I just boil them in larger pieces and cut them down to bite-sized pieces after cooling, but I always leave the skins on, now. I like the flavour and texture.

Eggs are a must!

Thanks for the new tip. Hope you had a great 4th.

[pescana]

You're welcome! Dad says we must marinate the potatoes while they're still hot from being boiled, so the flavor penetrates. I guess it's a way of adding the vinegar flavor without making them runny, since the dressing is pretty much the same as the one Grandma used for cole slaw, except there you put the vinegar in with the mayonnaise.

Yukon golds are great for potato salad. I once got some German butterball potatoes and they were even better, but they're hard to come by.