POTATO SALAD                                                                    

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I never cared much for potato salad when i was a kid, that is ,until i tasted my best friends mom’s. When i was about 9 or 10 she gave me her recipe and i set about to making it. I rarely buy or order potato salad but i do make Ann Johnson’s - frequently in the summer when the grill is in action and when sweet corn is in season. It brings back nice summer childhood memories.

2 # white or new potatoes

4 or 5scallions white and light green parts sliced thin

4 or 5 large red radishes fine chopped                                                                                  

1/4 cup yellow onion, fine chopped                                              

1 dill pickle fine chopped

1/2 cup Hellmann’s mayo

2 T yellow prepared mustard

1 t celery seed

2 t kosher salt ( plus extra for the pot)

1 t fresh ground black pepper

Prepare the potatoes:

Scrub the potatoes . Try to have potatoes that are the same size or cut them so they are fairly uniform.

Put them in a large pot and cover them with cold water. Add about 1 t salt to the pot. Bring to a boil and then turn down to a simmer and cook them in their jackets until tender, but not mushy. The skin should just start to break- about 25 minutes.

Remove with a slotted spoon to a platter or pan to cool completely. When they are cool to the touch you can peel them and cut them into about  1/2 inch chunks . I place them in a large shallow pasta bowl . After you have one single layer, generously sprinkle the salt, pepper and celery seed over the potatoes. Continue with another layer of potatoes , season again, and set aside.

Combining everything:

Combine the mayo and mustard together and mix well. Gently toss in the veggies to the cool  potatoes and fold in the mayo and mustard mixture- being careful not to mush the potatoes.

Transfer to a deeper serving bowl and refrigerate for at least 3 hours so the flavors combine. Sprinkle with some chopped radish or scallions before serving                                                                                                                             Back to home