Wednesday, April 16, 2014

20--- Grammey's Potato Salad

This is the best potato salad known to man.  And it is my in-law's recipe.  I added some olives and dill, but the rest is all them. It should certainly be a part of your upcoming cookouts.  

The best part about this salad is it's simple and made with fresh ingredients. Don't buy the containers of potato salad. Just don't.

Grammey's Potato Salad
Serves 8-9

7 Yukon Gold potatoes, washed well and quartered
6 hard-boiled eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp yellow mustard
2 Tbsp sweet pickle juice
1/2 tsp celery salt
1/4 tsp celery seed
1/8 tsp ground black pepper 
2 Tbsp fresh dill, chopped
3-4 green onions, thinly sliced
2 ribs celery, finely chopped
4 oz sliced black olives

Boil a large pot of water.  Add in potato quarters and cook for 10-12 minutes, or until soft (but not mushy- test occasionally).  Remove potatoes immediately from water and rinse with cold water to stop the cooking process.

Cut cooled potatoes into 1 1/2" cubes (yes, skin too!).  Remove the yolks from half of the hard-boiled eggs and discard.  Chop the remaining yolks and whites into 1" pieces.  Combine potatoes and eggs and chill in refrigerator while dressing is being prepared.

In a smaller bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, celery salt, celery seed, and pepper.  Taste dressing and add in additional salt or pepper if desired.  Fold in dill, onions, celery, and black olives.  Spoon dressing onto cooled potato/egg mixture.  Fold gently to coat.  Cover and refrigerate for 3-4 hours prior to serving.

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