I had a great Mother’s Day, I hope you did too. After the exhausting move, I went home to Chicago for my mom’s BFF’s 80th birthday party and then brought mom back to St. Louis for a long visit and Mother’s Day. Honey is like a second mom to me. I’ve known her all my life and as kids, our families vacationed together up in Michigan for many a summer. I love her and am so glad I got to join her family and friends for her 80th.
I am obsessed with family recipes that pass down generations. This potato salad is from Honey’s grandmother. Hon’s been making it for years, and now her daughter and daughters-in-law make it. Honey’s granddaughter will most likely make her great, great grandmother’s potato salad, when she’s a bit older. Honey shared the recipe with me and I made it for Mother’s Day. It is, hands down, the best potato salad I’ve ever had.
I have not made much potato salad for this family, I only fairly recently learned how to make my mother-in-law’s German potato salad. And many years ago I made a warm French-style potato salad, with a viniagrette dressing. My family doesn’t generally care for mayonnaise-type salads, especially if overly gloppy and bright yellow with mustard or pickles or whatever. Honey’s potato salad was delicious, the dressing not at all heavy, and everyone loved it, including Picky Eater and her sister.
When I read the recipe, my first thought was egads, this must make a vat of potato salad, like for a big family picnic or something. I decided to cut the recipe in half and it made a lot, feeding 5 or 6 people as a side for two dinners. If you want to double it, by all means go ahead.
I’m so glad Honey shared this recipe with me. I have a feeling it is going to become a favorite in my house, and most likely the only potato salad they all like. Happy 80th Honey, you looked great and still have that twinkle in your eye, love you! Thanks for your grandmother’s recipe and I agree, the secret is the pinch of sugar.
- 2½ pounds red potatoes, unpeeled, whole (can use any size)
- 6 hardboiled eggs, roughly chopped
- 4 ribs celery, small dice
- 1 bunch green onions, whites and an inch or so of the green, sliced
- ¾ cup good quality mayonnaise
- 1½ tablespoons white vinegar
- Pinch of sugar
- ¾ cup sour cream
- 1 teaspoon dried dill weed, or to taste
- 1 teaspoon dry mustard, or to taste
- Kosher salt and fresh cracked pepper
- Fresh chives, snipped, for top before serving
In a large pot, cover potatoes with cold water and bring to a boil. Add a generous pinch of salt and turn heat down and simmer until tender. When pierced with a knife, they "feel" tender. Depends on the size of potatoes, mine were quite large and took about 50 minutes. Let cool on a plate on counter for a bit and then refrigerate until well chilled.
Make dressing. In a mixing bowl, whisk together mayonnaise, vinegar and a pinch of sugar. Add sour cream, dill and dry mustard. Whisk to combine well. This really is to taste, add more seasoning if you prefer. Season well with salt and pepper. Set aside.
Cut the chilled, unpeeled potatoes into bite-size chunks (mine were a tad too big!). Place potatoes in a large bowl. Add chopped hard boiled eggs, chopped celery and sliced green onions. Pour dressing over top and toss gently to combine well. Taste for salt. Mine needed quite a bit more, potatoes can take the seasoning, trust me, add more dill or mustard if necessary. Sprinkle with snipped, fresh chives and chill until ready to serve.
The only cooking involved is boiling the potatoes and eggs ~ you'll need 2-3 hours of chill time and not quite 1 hour of actual cook time.