At my house growing up, it wouldn’t feel like summer if there weren’t often a big bowl of Mom’s amazing potato salad at lunch or dinner. Neither did we have a gathering with friends or family that didn’t include that much-requested side dish.
So now – thank goodness I learned the simple and delicious secret of potato salad – I make it every summer for friends. Sometimes I don’t even make it to share! Because, clearly, a summer without numerous batches of potato salad is like chocolate chip cookies without chocolate. Yeah. It’s really too scandalous to consider. Let’s not.
Instead, let’s just spread the word about this homemade, why-ever-get-storebought-it’s-so-simple, potato salad, where the ingredients are always guaranteed fresh, and preservatives are never added, for your very own dining delight.
Mom’s Famous Potato Salad
About 10 medium red potatoes
4 celery sticks, leafy ends and white base removed
1 stalk green onions, chopped
5 eggs (we’ll be steaming these guys!)
About 2/3 cups light mayo (I happen to like Smart Balance with omega-3)
3 T. yellow mustard
About ½ cup sweet pickle relish
Salt, freshly ground pepper, garlic powder, onion powder, paprika, to taste
Start by washing and cooking your potatoes until fork tender. You can do this either by steaming in a steamer-basket over 1 quart simmering water for 12-15 minutes, or by poking with a fork (to release steam + pressure) and then microwaving for about 10-15 minutes.
When they’re done, place in a bowl and refrigerate until cooled, about 1 hour or so.
Personally, I prefer to microwave the potatoes, since I only have one pot to steam things in + I want to steam the eggs while the potatoes are also cooking.
Yes, we’re steaming the eggs! This is absolutely the best discovery ever. I have been hearing about this method and how much more evenly the eggs cook, and how easy they are to peel afterward, and how they won’t break open and spill out, and I had to try it.
It’s all true!
I steamed the eggs in a deep steamer basket over a quart of simmering water for 20 minutes. Then you allow them to cool with the potatoes in the refrigerator, about an hour or so.
When the eggs are cooled, they peel. So. Perfectly. Hurrah!
Cube the potatoes (leaving skins on), dice the eggs, chop the celery and onions, and transfer all to a large bowl.
Add the mayo, mustard, relish, and seasonings, and mix well. Taste test and feel free to add more of any ingredients necessary. It’s cool – this is another one of those laid-back recipes. We do this all the time.