The summers of my childhood in a bowl!
I don’t remember a single Memorial Day or Fourth of July without this potato salad showing up, usually requested by my father, my sister, me, or a begging trio of all of us.
A classic mustard and mayo based version that is full of other yummy goodies like hard-boiled eggs (My favorite. I used to fish them out so there was a disproportionate amount of them on my plate. Disclaimer – I still do this.), olives, and celery for some crunch.
I used light mayo and it was fine. I also used the organic pitted olives from Whole Foods because we happened to be there. I didn’t think they would taste any different from the regular canned olives, but was SO wrong. The difference was amazing. I might not ever turn back on this one! Also, because of the method of preparation, I would err on the side of caution with the salt. Because they are added to the warm potatoes, it is hard to adjust later. I’ve included my own notes on doubling or tripling the recipe, both of which I have done without a problem.
Happy Fourth of July everyone!
Mommy’s Potato Salad
3 Tbsp. salad oil (vegetable or canola)
1 Tbsp. red wine vinegar
1 to 1 1/4 tsp. salt (**note: if doubling, only use 2 tsp. salt)
1/8 tsp. pepper
2 cups diced, cooked potatoes, warm
1/2 – 1 cup sliced olives
2 hard-cooked eggs
1 cup thinly sliced celery
1 tsp. grated onion
1/2 to 1 Tbsp. yellow mustard
1/3 to 1 cup mayonnaise
1. Combine oil, vinegar, salt and pepper with a whisk.
2. Pour over warm potatoes and chill in the refrigerator while assembling the remaining ingredients.
3. Add olives, eggs, celery and grated onion to chilled potato mixture, stirring to combine.
4. Add the mustard and mayonnaise to taste.
5. Put back into the refrigerator until salad is thoroughly chilled.
Source: My Mommy! 🙂 No idea where she got it from.
(When I tripled the recipe for a party I used: 3 tsp. salt, 1 cup mayo, 2 cups celery, 3 cups olives and 6 eggs.)