UPDATED 2023
This is the potato salad I make every summer. I learned to make it this way from my late mother-in-law. She would add oil and vinegar, salt and pepper, to the steaming hot potatoes, toss them, then layer the other ingredients on top. Only when the potato salad was completely cold would she add the mayonnaise.
When we would visit them at their cottage at the Thousand Islands, you would open the door to the fridge, and instantly smell eggs, onions, and potatoes, then see a big bowl of potato salad waiting to be dressed.
So that's what I do, too. I never wrote down her recipe, but I think mine is similar. I serve it at our cottage here in the Finger Lakes, when we have a crowd.
---Barbara
Summertime Potato Salad (Gram's)
Serves 16-20
3 lbs. golden potatoes, skins on
4-6 hard boiled eggs
3 T. canola oil
1.5 T. apple cider vinegar
3 t. salt (the potatoes require more salt than you think)
1 sweet onion (make sure it is sweet)
3-4 celery ribs, leaves included
1 T. celery seeds
1 T. mustard seeds (optional)
1 15-ounce small jar light Hellman's mayonnaise
In a small saucepan, add the eggs, add enough cold water until they are completely covered. Bring to a gentle boil, set the timer and cook for 1 minute, then turn off the heat, cover the pan, and set the timer for 10 minutes. Then, pour off the hot water, and run cold water over the eggs, until the water runs cool. Drain. Refrigerate until the eggs are completely cold.
In a large pot, about 6 quarts, add cold water about 2/3 of the way up.
Rinse the potatoes, leave skins on, then slice into bite size pieces, usually a small potato will be cut in half, and then half again, making quarters. If your potatoes are bigger, cut it into 6 pieces.
Add the potatoes to the cold water in the pot as you go. When done quartering the potatoes, put the pot on the stove and bring to a gentle boil.
This will take quite a while. Be patient. When they come to a gentle boil, turn down to low, and set the timer for 12 minutes and cook until opaque.
Check at 10 minutes to see if they are done. Don't overcook them. Stick a knife in one to test how firm they are. They will be opaque if done, and the knife will stick enough for you to pull one out with it. Let cool before sampling. Very hot!
Meanwhile, in your large serving bowl (preferably one with a cover), place the oil and vinegar together in the bottom and whisk together. If you are using the mustard seeds, add them now, so they will hydrate in the oil and vinegar.
Chop the sweet onion into very small pieces. Chop the celery into small pieces, too. Use the leaves too. Crack and peel the cold eggs, and set aside.
In a colander, placed in a clean sink, use hot pads and drain the potatoes, being careful to avoid the hot steam. Drain well.
Place them in the serving bowl. Sprinkle the 3 t. of salt, and the 1 T. of celery seed, over the potatoes, then use a large spoon or spatula to gently toss the potatoes in the vinaigrette.
Now, sprinkle the onion over the hot potatoes.
Next, add the celery as the second layer.
Then, slice the eggs, using an egg slicer, and layer the eggs evenly over the top. Sprinkle lightly with salt.
Refrigerate, uncovered, for about 2 hours or until completely cold. Chill the mayo, too
When chilled, add the mayonnaise, and fold gently until the salad is evenly mixed. I used to add a little mayo at a time, until it seemed like there was enough, but now I know it will take the whole jar.
You want it to flow, and coat everything evenly. Taste, and add salt if needed.
Refrigerate until time to serve.
B