Hope you guys all had a great day off on Monday! My husband’s family got together for Memorial day and had a BBQ! The weather was a little chilly, but it was still a lot of fun! My daughter waited by the sliding glass door into the backyard for someone to take her out to jump on the trampoline. That girl of mine is a daredevil! Eventually I gave in…..and so did my husband……and her grandpa…..and a few of her cousins! She just can’t get enough of the trampoline. I think its turning into a slight addiction.
Anyways, this is truly one of the best recipes I have for potato salad-its a classic in my book. It’s not your typical same ol’ potato salad and because this is my Grandma’s recipe! There are a few things that make this recipe unique: (1) you marinate the potatoes in a vinegar mixture for a good long time, 12-24 hours is best (2) there is no egg or mustard or pickles in this recipe (3) you add in the mayonnaise typically right before serving and (4) you boil the potatoes whole and then peel and cut them afterwards….maybe this one should have been number one…..oh well.
The technique for making this potato salad is really quite simple–it just takes a while to make, but it is well worth the wait! Typically, thats how most homemade ‘from scratch’ recipes work–yes, they take a while, but you can feel good about feeding them to your family because they aren’t processed. And, buying all the separate ingredients as opposed to a mix or a pre made meal is less expensive and will get you a lot more for food your buck. So you spend a little more time making it in exchange for healthier unprocessed meals. I think its worth it most days.
For this potato salad, I used Idaho potatoes, onions, celery, parsley flakes, vinegar, salt, sugar, water and real mayonnaise–inexpensive ingredients that most of us have on hand at all times. My kind of recipe! And as long as you store it properly in the fridge, the potato salad should last at least a week! No wasting food today! Its like a win win win recipe. I love that. Also, I’ve been in contact with Audrey from tightwadinutah.com and her tips for saving money and finding coupons have helped me keep grocery bills lower! So, check her site out sometime! Its great!
So, back to this recipe: I copied this recipe from my Grandma and it consisted of ingredients with no measurements! I said “Grandma! How is it possible that you have no measurements on here?” and she said “I don’t know…..I just make it until it tastes right!” Haha! Thats how most of my Grandma’s recipes are so this is the best I could do getting as close to the original recipe as possible. I think its pretty darn close, too, so hooray! I was pretty happy with the result and everyone at the BBQ loved it too. Next time you have a get together, give this a whirl and see how many compliments you get because there are bound to be a few!
Grandma’s Potato Salad
yield: 12 servings or so
12 Idaho potatoes
1/3 cup cold water
1/3 cup white vinegar
1 1/2 tablespoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons granulated sugar
1 tablespoon dried parsley flakes (if you use fresh, add it in right before serving)
1/2 large onion, diced finely
5 ribs celery, washed and diced
1 1/4 cups real mayonnaise (use a full fat good quality one)
Boil (whole) potatoes until soft- a knife should be able to be inserted easily. Drain potatoes and let cool 20 minutes or so. In large bowl, combine water, vinegar, salt, pepper, sugar, parsley, onion and celery together. Set aside. Peel warm potatoes (skin should come off really easily using a butter knife or spoon), cut into large cubes and place into vinegar mixture in bowl. Stir to coat warm potatoes in marinating liquid. Cover and refrigerate 12-24 hours. Before serving, stir in mayonnaise. Keep cool until ready to serve.