Grandma Locke’s Potato Salad
2013-01-05- Skill Level: Beginner
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- Servings : 12
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 40m
Ingredients
- 6 medium Russet Potatoes, boiled
- 4 large eggs, hard-boiled
- 1 celery stalk, finely chopped
- 1/4 medium yellow onion, finely chopped
- 1/2 c distilled white vinegar
- 3/4 c light mayonnaise
- 1 tbsp yellow mustard
- 3/4 tsp black pepper
- 1/2 tsp salt
- Paprika to garnish
Method
Step 1
Boil potatoes, skin on.
Step 2
Boil eggs.
Step 3
While potatoes and eggs are boiling, combine celery, onion, vinegar, mayonnaise, mustard, pepper, and salt.
Step 4
Remove eggs from heat once boiled and run under cold water. (Shells come off easier). Peel and set aside.
Step 5
Once potatoes are soft, remove from heat.
Step 6
As soon as you can handle potatoes, remove as much skin as possible (my methods may be a bit unconventional, but I use a fork to slide the skin off); it is okay if some skin remains.
Step 7
Add potatoes to mayonnaise mixture while the potatoes are still warm/hot. It is important to do this because the warm potatoes soak up the sauce. The problem with many potato salads is that people wait until the potatoes cool. Do not worry about chopping potatoes. Use a fork to chop/blend mixture together.
Step 8
Add three of the hard-boiled eggs to the mixture, reserving one.
Step 9
Slice the remaining egg and use as garnish atop potato salad.
Step 10
Garnish entire dish with paprika.
Step 11
Enjoy! This is amazing if you eat it while still warm and aren't you the lucky one who gets a whole egg slice?
Although I am absolutely positive this potato salad is not nearly as delicious as my grandmother’s , it is meant to pay homage to her. She was a mother of eight and worked nearly full-time, outside of the home, until she was about 75 or 80. Despite this (and I have no clue where she found the time), she managed to always make at least 10 different kinds of pies for the family’s Christmas celebration, never ending cookies, chocolate candy for Easter, homemade popcorn for family game nights, and this amazing potato salad for all of our summer parties. In addition to this, she loved to have a beer (or 2) and play Scrabble (she cheated obsessively, but we loved it), Rummy, Pinochle, and spoons with her friends, family, and very importantly, her grandchildren. I have many a fond memories of her and her home and playing games long into the night. She cooked by taste and rarely followed a recipe. Unfortunately, I never got her to write down her recipes, but I did ask her how to make her potato salad once; I got a verbal recipe and a firm affirmation to “PEEL ‘EM WHILE THEY’RE HOT.” My grandmother passed away nearly 10 years ago, but her memory and her perseverance are alive and well. Oh what I wouldn’t give for a game of Scrabble with my Grandma and a scoop of HER potato salad and maybe some of her homemade popcorn too. I know one thing for sure, Johnny Cash would be playin’. I love you Grandma. RIP LuVerne Locke.
PS I use as many organic ingredients as possible and honestly, this dish is best eaten while still warm. My cousins and I used to fight over who got a whole egg slice.
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9 people rated this recipe
posted by cheryl Locke on January 5, 2013
The best potato salad ever!