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Recipe from: Faith Corlett
This is my grandfather's potato salad recipe.
8 medium sized boiled potatoes, cubed
1 medium sweet onion, chopped coarsely
4 cold hard boiled eggs, chopped coarsely
4 stalks celery, sliced thin (about a cup's worth)
¼ to ⅓ cup good quality mayonnaise
¼ to ¾ teaspoons dry mustard (to taste)
salad oil (I use canola)
2 teaspoons capers
Combine dry mustard with mayonnaise and the mashed yolk of one of the hard boiled eggs, and add salad oil. Mix enough in, usually a tablespoon or two, to make it the texture that you can mix with the potatoes. Add capers to this and mix them in. Mix the potato, chopped eggs, celery and onion, and add mayonnaise mixture. Mix gently but thoroughly, and chill for an hour or so before serving. Optional seasonings (omit capers) may include basil, dill or rosemary. You can use radishes or dill pickles for garnish, but it is best the way it is.