From my cookbook…Summer Cookout Potato Salad
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). I’d like to share a summer favorite with you. This one is from my mom.
Jewel Giustozzi’s Creamy Potato Salad
Probably nothing says summer more to me than hamburgers, hot dogs baked beans and potato salad. My mom would make it several times during the summer and there were always leftovers for several days. She would make it if we were invited over to someone’s home for dinner.
In particular, we were members of Mount Vernon Park Association in Alexandria Virginia, where I grew up. It was a park and had several pools and tennis courts and I played tennis there too. It’s still open today. The point is that they used to have an annual 4th of July cookout and fireworks where everyone would bring a covered dish, we would swim, eat and watch fireworks. Seems mom always brought potato salad. Memories…
Potato salad does not seem to be as popular today as it was back then, but I still love it and I think you and your family will too.
Ingredients
6 medium potatoes, 2 lbs. (Note 1)
2 ribs celery, finely chopped
1 green bell pepper, chopped (Note 2)
1/3 cup yellow onion, chopped (Note 3)
1 ¼ cup mayonnaise (Note 4)
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon pepper
6 hard boiled eggs, roughly cut into cubes (Note 5)
A few parsley leaves for garnish
Paprika for garnish
Directions
Cook the potatoes in a stock pot of boiling water in their jackets (skin) about 20 to 30 minutes until just tender but still a little firm. You don’t want to overcook them, or they will become mushy.
While the potatoes are cooking, combine the celery, peppers, onions. In a large glass mixing bowl that you will later store the potato salad in.
Mix the mayonnaise, vinegar, mustard salt and pepper in a separate bowl well with a whisk.
When the potatoes are done, drain and replace water with cold water in the stock pot to cool the potatoes. Peel and cube the potatoes to ½” squares. My mom used to peel the potatoes, after they cooled, under running water to make it easier to peel. This works well or I also just let the water from the faucet barely run and keep my knife, hands and the potatoes moist. If you don’t do either of these little tricks, everything will become gummy, and you will get frustrated.
Add the potatoes and eggs to the large glass bowl with the other ingredients. You will use this bowl to store the potato salad in when finished. Using a flexible spatula, spoon the dressing into the potatoes. Gently mix until well combined.
Sprinkle the top of the salad with paprika. If using, place pepper rings and egg rings on top of potato salad and place a few sprigs of parsley for garnish and to make it look nice.
What a beautiful and delicious side dish! It will make everyone happy!
Notes:
Red potatoes are preferred as they hold together better than russets, which tend to fall apart. Yukon gold will work to, but they also will tend to fall apart. Some recipes will leave the skin on. Your call.
My mom used to mix the peppers half and half, green and red for flavor and color. She would also save a couple “rings” of each to put on the top as a garnish.
If you can get Vedalia onions, increase the quantity to ½ cup. Sweet onions are good too but use 1/3 cup.
I like only Hellman’s or Dukes.
You can also place a few slices of hard-boiled egg on the top of the finished salad if you like.
That’s all for this time!
Jewel Giustozzi’s Creamy Potato
What’s in it for me?
Good eats, that’s what!
Call to Action
Make some creamy potato salad for summer! Purchase the book for more great recipes!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi
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Notes
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Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ