When I make retro or American style potato salad, I always think of my Grandmother Esther. She was a master of potato salad and was asked to bring it to every summer family event. At each gathering she would arrive in her vintage Cadillac Coupe Deville with multiple bowls, filled to the brim, covering the floorboards of the car.
Grandma Esther wasn’t shy about sharing her recipe secrets saying it was all about using red skinned potatoes and boiling them the night before. This, coupled with using the best mayonnaise, made a flavorful difference. Grandma’s recipe is right out of Mayberry. It takes me back to my childhood, to backyard picnics, children running through sprinklers and summers filled with fun! And now, it’s a backyard BBQ favorite at the Bungalow.
I hope you will enjoy this as much as I do and share this with your family, and friends!
“Retro” Style Potato Salad
Makes approximately 15-20 servings
5 lb cooked (boiled with the skin on) red potatoes, cooked until fork tender, and chilled overnight in the refrigerator. Then remove the skin, and dice into medium pieces about the size of a quarter.
1 large yellow onion, diced small
1 cup celery, diced fine
1 large green pepper, diced small
4 cups of mayonnaise
1 dozen hard boiled eggs, peeled and sliced
Salt and pepper to taste
In a large bowl, place the diced potatoes, diced onions, celery and green pepper. Then incorporate the mayonnaise. Mix ingredients from the bottom up using caution not to break the potatoes. Then add the hard boiled eggs, and season to taste with the salt and pepper.
You can garnish with paprika, or chopped green onions if you wish. Always keep well chilled, and serve in small bowls that can be easily replaced with another out of the refrigerator.