This recipe was originally posted last summer.. but with recent weather, BBQs, and a wicked craving for it.. figured it’s about time to drag it back to the spotlight!
Lately, I’ve been on a mission to translate my family favorite “recipes” (no, that’s not a misuse of quotation marks!) into actual recipes.
It’s a bigger endevor than it sounds to be – my family writes down recipes like we cook. By that, I mean that “a handful of” or “some” are used as actual units of measurements, or any indication of actual quantity is left out completely. We add an ingredient till things look or taste right, which is fine when you’re comfortable with what you’re doing.. but not so hot for conveying a recipe to my blog readers!
Take, for instance, my grandmother’s potato salad recipe. She makes the most amazing potato salad I’ve ever had, but this is her recipe, in its entirety:
boil red potatoes, cut in 4
Don’t overcook them
Put in fridge, cover with italian dressing, let sit overnight
Take them out, add chopped green onion, celery, radishes, eggs (hardboiled and sliced)
Use Hellman’s full fat mayo, don’t use too much
See what I’m dealing with? LOL.
The recipe is far too great to NOT share with the world, so here it is:
3-5 lbs red potatoes, chopped into 3/4″-1″ cubes
1.5 cups Italian salad dressing
3 green onions, sliced thin
4 celery stalks, sliced thin
8 radishes, sliced thin
3/4 – 1 cup full fat mayo
5-6 eggs, hard boiled and sliced
Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 30 minutes. Strain, and place into a large non-metallic bowl.
Pour Italian dressing over warm potato cubes, gently stir to coat, cover and refrigerate overnight.
Several hours before serving, add green onion, celery, and radish slices. Fold into potatoes.
Add mayo (3/4 cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.
Gently fold in the egg slices, season with pepper to taste.