Potato Salad

Now who’s bringing what?  That’s how every big gathering begins in our family—with the women huddled around a kitchen table, and Mama or one of my aunts asking that question. We all have our specialties—Aunt Grace’s cornbread dressing, Aunt Patsy’s apple salad, cousins Kathy, Jenny, and Machelle on layered salad, peach ice cream, and sweet tea, respectively. And Mama? Well, she’s the potato salad queen. I know there are all kinds of it—from mustard to German, creamy to chunky. But Mama’s is the best.

COOKIN’ IT UP

Mama: “I use red potatoes if I’ve got them. They make the best potato salad. They don’t mush up.”  

 My Two Cents: Remember that last part. Mama is adamantly anti-mush.

 

STEP 1: While boiling 4 eggs, peel and cube 5-6 “pretty good-sized” red potatoes.

Mama: “Now we won’t use 4 boiled eggs—we just need two—but I boil 4 because your daddy will eat two before we can get finished. Cut the potatoes all the same size so they’ll all cook the same. And if you see any bad spots, just cut them off.” 

My Two Cents: She peels and I cube while the eggs boil. She checks my work. “That’s a little big,” she says, pointing out an oversized potato cube. I promise to be more careful next time.

STEP 2:  Cover potatoes with water and salt them; bring to a boil, then reduce heat and cook till tender. And remember: “You don’t want them mushy.” 

Mama: “I guess at salt—just a good sprinkle. If they’re not salty enough when they’re done, I add a little more. I always take a fork and stir the salt up in my pot. Then after they come to a boil, turn them down to medium-high. You’ve got to keep a watch on those potatoes or they’ll turn to mush.”

My Two Cents: Again, the dreaded mush factor.

STEP 3: Drain potatoes.

Mama: “I just drain them and put them back in the same pot I cooked them in.”

STEP 4: Add 2 diced boiled eggs. 

Mama: “If an egg’s fresh, it’s hard to peel.” [She rolls a boiled egg back and forth on the rim of the sink to crack it.]

 

 

STEP 5: Add 3 1/2 TBS pickle relish.

Mama: “I only use Mt. Olive because that’s the kind I like.”

Me: " How much?"

Mama: “I don’t know.” [We count 3 1/2 TBS.]

 STEP 6: Taste, adjust salt, and sprinkle with pepper. 

STEP 7: Add about 1 TBS finely chopped onion.

Mama: “Try to add onion that’s sweet, not an ole strong one.”

STEP 8: Add copious amounts of Kraft mayo and gently fold in.

My Two Cents: I counted 2 1/2 heaping SERVING SPOONS of Kraft, which is the only kind of mayo Daddy will touch. Personally, I’ll make mine with Hellman’s Light.

Mama: “You want to stir from the bottom and just gently fold in the mayonnaise so you don’t mush the potatoes.”

My Two Cents: Did I mention that she feels very strongly about NOT mushing the potatoes?

STEP 9: Cover with plastic wrap and chill in fridge.

STEP 10: Try not to think about how may Weight Watchers points are in normal potato salad, let alone Mama’s irresistible version. Oh, well, it’s worth the extra time on the treadmill.