There are literally hundreds of ways to make Potato Salad. However, none of them should involve raisins (That’s an internet thing, I’ve never actually seen it in person).
This is my great grandmother Tootie’s Potato Salad Recipe, and I think it’s the best. Luckily for me, we’ve gotten all of the veggie ingredients in this week’s Yasukochi Family Farms CSA box. And because they sell eggs too as an add-on, you can get most everything you need without leaving home.
This recipe is pretty simple.
Tootie’s Potato Salad
- 4 cups peeled, cut-up potatoes (bite-size pieces)
- 3 ribs of green celery, cut into bite-size pieces- I slice each rib in half and into small pieces.
- 1/4 cup Italian Dressing- I like Wishbone
- 1/2 cup Full Fat Mayo. I like Best Foods/Hellmans, but Dukes is good too
- 3 eggs, hard-boiled and chopped
- Salt and pepper
- Chives or parsley to garnish- optional
- Boil potatoes in water until they are fork tender, about 15-20 minutes.
- Drain potatoes, do not rinse.
- Chill potatoes in the fridge (30 minutes to 1 hour-ish).
- In a bowl, combine the salad dressing and mayo, pour over cooled potatoes, and stir. You want to coat the potatoes in the mixture.
- Add in the celery and eggs. The egg yolks will break down and combine with the dressing/mayo mixture, turning light to medium yellow.
- Chill in the fridge at least overnight. If the salad is too dry, add a few more tablespoons of mayo and dressing (a 2-parts mayo to 1-part dressing mixture).
- Taste and add salt and pepper as needed.
- Prior to serving top with chives or parsley if desired.
If you like green onions (my mom doesn’t like raw onions so she doesn’t add them), you can add 1-2 sliced green onions to the salad during step 5. I grew up without it, but they are really good in this salad.
This salad is good in the fridge for up to a week and is perfect for the 4th of July or other summer celebrations.
Dietary options: It’s already vegetarian, but I’m not sure it could be made vegan unless you use veganaise and omit the eggs (in my opinion it needs).