The Mother of All Potato Salads
Among the many memories my siblings and I have of our mother, one of the best is her famous potato salad. When we were growing up, it made an appearance at almost every family get-together, especially in the summer. Because my dad disliked onions, she would put some in a bowl for him and then add onions in the rest of it. Most of us were guilty of sneaking a big spoonful out of the fridge well before the meal for which it was intended! It is rather labor-intensive, a fact I didn't entirely appreciate until I started making it myself. Mom insisted that to best retain all the flavor of the potato, the chunks should be cooked with the skin on, and the dressing added while the potatoes were still warm. She cooked the potatoes in a pressure cooker, but I just do mine on top of the stove. Fairly late in her life, Mom shared with me that once she was out of mayonnaise, so Marzetti's Slaw Dressing was substituted and used from that point forward. So here you go - enjoy!
Barbara's Potato Salad
5 lbs. russet potatoes
6 stalks of celery, diced
1 large sweet onion, diced small
8 hard-cooked eggs, chopped fine
1 jar of Marzetti's Slaw Dressing (look for it with the salad dressings or in the refrigerated case in produce)
1/4 cup of yellow mustard
Salt and pepper to taste
Wash the potatoes and cut each one into six equal pieces. Bring a large pot of salted water to a boil and add the potatoes. When the water has come back to a boil, cook for an additional 10 minutes or until the potatoes are fork-tender. Drain in a colander and let cool for 10 minutes. The peels should have partially separated from the potato. Use a small knife to finish removing them and cut the potatoes into 1/2 inch dice. Add the celery, onion, eggs and top with the slaw dressing and mustard, as well as salt and pepper. Mix thoroughly and refrigerate for several hours or overnight. I recommend tasting it again and adding more salt and pepper as needed. Makes a very large bowl of potato salad - enough to feed 8-10.
P.S. Sometimes I add diced red pepper, diced pickles or chopped parsley to dress it up a bit.
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I'm Chris Barabasz, retired from a 35-year career managing communications for health care development (that's fundraising for you civilians). I'm a wife, mother, grandmother and freelance writer. My husband Andy and I moved from Delaware to Texas to be closer to our daughters and three adorable grandchildren.