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  • Robert Adams

Bob's Favorite Potato Salad

Updated: Jul 20




LET’S BE HONEST AND OPEN. Everyone’s favorite potato salad recipe originated from either their mother, their grandmother, or maybe a special aunt. It is such a sensitive issue for me. I was once part of the unassailable family lore praising a chosen woman's potato salad never to be challenged by anyone at any time.


I’m here today to question family traditions and finally will lay to rest the silly notion that a female can be the only one to be designated as the holder of the best potato salad recipe. Mine came from trial and error and suffering -- such powerful footings.


My experience started with my mom’s rather weak potato salad. She did not like chopping things, so the ingredients were often large and lumpy. She also used an off-brand salad dressing that was cheaper than mayonnaise and totally inappropriate. And, she boiled her potatoes. In all honesty, even with her meager entry, she didn’t have a chance with the women on my dad’s side of the family -- may God rest all their souls.


The truth is my potato salad is the best, bar none.


This confidence comes to me after living through a few marriages with women that were of German, Greek, Swedish, and Irish lineage. No purebreds, but a mix of very headstrong women that professed that their selected alpha female made “the best potato salad”. There was never any room for comments, or suggestions -- as if it would have made any difference. I had uphill battles for the decades I was married.


I am no longer married and have discovered that my brain is once again functioning. I have fully recovered and now without challenge or retribution can recommend my potato salad recipe as the very best.


How nice is that!


Bob’s Favorite Potato Salad



Ingredients

6 medium-sized russet potatoes. DO NOT peel or boil them.

2/3 cup each of medium chopped celery, white onions, and green/red peppers

¼ cup of chopped refrigerator cucumber pickles

2 hard-boiled eggs chopped

¼ cup cider vinegar

2/3 cup mayonnaise

2 TBS. yellow mustard

Chopped fresh parsley

Fresh dill

Salt and ground pepper


Directions

Wash the russet potatoes and poke a fork into their skin and flesh in a couple places and place on a heated oven rack and bake for 50 minutes at 350 F degrees.


Let cool. Scoop out the meats and save the skins.


Add vinegar to the mound of potatoes. I let this stand for ten minutes for no known reason.


Add all the rest of the veggies and chopped eggs.


Blend the mustard and mayo and gently fold into the mix of everything.


Cover with plastic wrap and let marinate overnight in the refrigerator -- this is mandatory.


ps. The potato skins are superb. Coat lightly with extra virgin olive oil. Salt and pepper them and bake in a 350 F oven for twenty minutes. Add your favorite cheeses and bake another ten minutes. Top with sour cream, chives, and splashes of hot sauce. Yikes!

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