And I thought I didn’t like Potato Salad…

Until now….

Photo courtesy of Amanda, as barter for dinner…

I am in love.  Breakfast, lunch and dinner I could eat this stuff!

I’m not sure why I was never crazy about potato salad, but I wasn’t.  Potatoes are just so……  potato-ey.  Never a big fan.  I prepare them, lots of ways.  Others seem to enjoy them.  To me, they always seem so simple.  There are so many things I enjoy more, until now.

We have altered, played with and finally perfected the perfect potato salad, in my eyes.

Here goes…

The Perfect “French Riviera” Mashed Potato Salad

2 1/2 pounds of redskin potatoes, somewhat peeled, makes things easier, you will see

2 hard boiled eggs

1 1/2 cups of mayo, don’t even think about using salad dressing here

2 TBS of Deli syle mustard, we like Boars Head Brand, Dijon would probably work

4 green onions, sliced

6 dill pickles (4″ size) , chunked up in about 1/4″ – 1/3″ pieces, chunky is good

1 stalk of celery, sliced and diced

2 TBS fresh dill

1 tsp sea salt

1/2 tsp freshly cracked black pepper

1/2 tsp paprika

Dice the potatoes and boil until tender.  Drain and put through a ricer or food mill.  This is why you want them at least partially peeled.  The peels get hung up and need removed, from the ricer, or the holes become all clogged.  I suppose you could just mash them, if you have to, but ricing them makes them so much fluffier…  All potatoes should be riced in my book.  I believe this is one of the keys to making this recipe be SO good. While the potatoes are still warm, give them a good mixing to get ride of the ricer trails, if you know what I mean!

Add the chopped boiled eggs, pickles, celery and onions to the potatoes.

In a separate bowl, mix the mayo, mustard, dill, salt, pepper, and paprika.  Am I missing anything?

Pour the dressing over the other ingredients, stir and hide.  In a corner.  With a spoon, or not.  Just sayin’….

It’s great warm, room temperature or chilled.  The length of time between it being finished and how long it chills is heavily dependent on just how quickly you can get it out of everyone’s view…  It is that good.  And then some.

As we head into this long Memorial Day weekend may we all pause a moment and reflect on the true meaning of Memorial Day, a day of remembrance for those who have died in our nation’s service.  It’s not just about barbecues, picnics and potato salad but a National day of observance, one day out of the year for the nation to get together to remember, reflect and honor those who have given their all in service to their country.  Just one day.  We owe them that.  Now more than ever.

Have a blessed weekend!  And some Potato Salad!

This entry was posted in Eating, Recipes, Uncategorized. Bookmark the permalink.

2 Responses to And I thought I didn’t like Potato Salad…

  1. Richard C. French says:

    I would add to your potato salad some finely chopped celery. It would give it a little more “crunch”.


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