03 Jul My Mom’s Potato Salad
With July 4th this weekend, we are at the height of summer. I am in heaven! While the 90+ degree days can wear you out, there is always a general eagerness for a delicious barbecue with your family and friends.
Whenever I go to a barbecue at my parent’s house I always have one request… Will mom be making potato salad? I am in love with this potato salad and I recently asked her for the recipe so I could share it with all of you!
This potato salad is to die for! In essence: burly and rich from olive oil and mayonnaise, and brisk from pickles. If you forgo the hard boiled egg you don’t know up from down. Prepare it a day ahead for it’s at its best when well-chilled and left to meld. Even better, it’s easy to make! I’d walk you through it, but you know how to make this: Boil the potatoes; toss; mix; do as you do. Potato salad’s beauty is not in its technique.
You’d be smart to make it for the Fourth, and every week thereafter, until the temperatures drop and the sun shines shorter. Always make extra — you’ll want the leftovers — and then spend the rest of the day outside.
A note from mom: “enjoy!”
Mom’s Potato Salad Recipe:
2 1/2 lbs new red potatoes, skin-on
1 red onion, very thinly sliced
5 dill pickles
4 eggs (hard boiled)
1 cup fresh peas
1 Bell pepper
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1 1/2 cups Mayonnaise
Salt to taste
- Boil the potatoes in a big pot of salted water until they’re fork-tender. Drain, and shock in cold water (under the faucet works perfectly) if you want a potato salad that will maintain its shape. If a few squished potatoes are okay with you, don’t worry about shocking them.
- Place cooked potatoes in large bowl.
- Mix olive oil, mayonnaise, salt, sugar, and vinegar together to make your dressing; set aside.
- To the large bowl, add red onion, pickles, hard-boiled egg, bell pepper, peas, and herbs. Add the dressing — starting with half, as you may not use it all — and toss to coat. (You’ll want enough dressing to coat each potato, but you don’t want a pool at the bottom of the bowl. If for some reason you find you need more dressing, add an extra splash of olive oil and a dollop of mayo to taste.) Add salt, and/or more vinegar to taste.
- Garnish with chives and/or chive blossoms (my mom usually has these fresh cut from her garden) if you like, and serve. It’s even better after it’s been in the fridge for a day
Happy 4th of July from the Lux Catering and Events team!
~Chris Sanchez, Director of Catering and Events