Tuesday, August 7, 2012

Emma's Potato Salad

I don't like potato salad. I've tried it on numerous occasions and just never cared for it at all. This summer, we were at some friends' house and they had prepared a meal for everyone. There were only a few options that were both gluten and dairy free, and one of them was the potato salad. I shrugged inwardly and put some on my plate, figuring that gross food is better than no food at all.

Much to my surprise, I LOVED this potato salad! It is so unlike any other potato salad that I've ever had. I went back for seconds... and then probably thirds. It was so good. I begged my friend Jenn for her recipe and she emailed it to me a few days later. I've made it several times since myself and also taken it to a potluck where it was a huge hit.

I asked Jenn where she got this recipe and she said that there wasn't any real source, it was just something that she and her Nana, whose name was Emma, used to whip up together. I love that, so I'm naming it Emma's Potato Salad. I hope you love it as much as I do! Here are the ingredients and directions just as she wrote them to me:

9 medium potatoes
9 eggs - hard boiled (dice 7, cut the remaining 2 to decorate the top of the salad)
2 stalks of celery, diced
1 med-large vidalia onion, diced
mayo (only Hellman's!) to your liking
seasoned salt to your liking

I wash and cut the potatoes to 1/2 inch diced and boil until soft, but not completely mushy soft. Just a minute less than what you would do to make mashed potatoes.
Rinse and cool potatoes slightly before mixing with eggs, celery and onion.
Put in mayo about 1/4C at a time until you get it to the consistency you like. I do not like mine to mayoey, but I also do not like it too dry.
I flavor with seasoning salt and maybe a little pepper if I am in the mood.

Reduce the recipe accordingly to accomodate how many you are making it for. If you just wanted to snack on it for a few days, I would probably use 3 potatoes.

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