POTATO SALAD
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
