In the good ole summertime my family enjoys barbecues – chicken, hamburgers, brisket, pork. There is usually a large bowl of fresh green beans, a platter of corn, tomatoes, cucumbers and the staple for everything – potato salad.
Growing up in the south, I watched my mother make it at least once a week, and not necessarily with the exact same ingredients. If the green peppers were plentiful, they went into the salad. If not, something else did. But the basics were the same and she didn’t go by a recipe. So when I started cooking, it became difficult to replicate her potato salad dish. Hmm!
So with effort and time, I managed to get the proportions right and can happily say that this is the family recipe finally written down – traditional-handed-down-from-generations-southern-style potato salad. Feel free to tweak this recipe to make it your own. I often add herbs or olives, but this is the basic and is my family’s favorite.
4 lbs. Cubed potatoes
2 celery stalks finely chopped
4 green onions chopped with tops
1/2 cup chopped red onion
1/2 cup chopped sweet bell pepper
1/2 cup chopped pickles
3 hard boiled eggs, finely chopped
1 cup mayonnaise
3 tablespoons prepared mustard
1 tsp salt
Cooked potatoes in a large pot full of water until just fork tender. Remove from heat and drain immediately. Return to hot pot to dry up extra moisture.
Mix together mayonnaise, mustard, eggs, and salt. Pour over potatoes stirring carefully to coat. Add celery, onions, bell pepper and pickles. Stir everything together until well mixed.
Cool before refrigerating.
*Can be eaten warm and is preferred warm by my husband and son.
*Don’t be afraid to experiment with your favorite chopped herbs and vegetables. Pimento works well in this dish as does olives, banana peppers, and roasted red pepper.
*Chives are great if you don’t have green onions.
*Colored sweet bell peppers can punctuate the season – red at Christmas, yellow at Easter, orange in the fall.
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