By Sharon Andreani
Summertime means family gatherings and cook-outs to me. I get nostalgic for “comfort” food which means I’m making my mom’s potato salad. My mom was a good cook, but she had her “short-cuts” in the kitchen. Considering the time it takes to boil potatoes, let them cool, then peel and cut them into bite-size pieces, I don’t blame her for using a short-cut when she made potato salad! Now, when I make potato salad, I use red skin potatoes so that I don’t have to peel them and I cook them in the microwave. Still, one has to cut up the potatoes, the onion, the green pepper, and the celery. If you like hard boiled eggs in there, too, you’re boiling, peeling, and chopping eggs. Homemade potato salad is a lot of work! But, oh so worth it!
I make my potato salad the day ahead so that all the flavors of the vegetables, potatoes and dressing marinate together. Below is my mom’s recipe in it’s original form, but feel free to update and use your short-cuts to fit your schedule and what your family enjoys!
Mom’s Potato Salad
6 hard boiled eggs peeled and chopped; set aside.
Boil until fork tender 3 lbs quartered potatoes. Drain and let cool. Peel and cut into bite size pieces. Place in a large bowl.
Chop one small onion. Add to the bowl.
Add 1 Cup chopped celery.
Add 1 green pepper, seeded and chopped.
Add the chopped eggs.
Add salt and black pepper to taste.
Gently combine all of the above ingredients in the large bowl.
Pour 2/3 of a large bottle of Marzetti Slaw Dressing over the potato salad and gently stir together. Yes, the slaw dressing was her “short-cut”! She would slice up rings of green pepper and decorate the top of her potato salad with those slices along with slices of hard- boiled egg and paprika sprinkled over the top. Her potato salad looked like a masterpiece when served. It tasted so good!
Immediately cover and place in the refrigerator. This potato salad must be kept cold at all times and returned to the refrigerator immediately after serving.
Have a wonderful start to your summer! – Sharon
