Thank goodness!! With this potato salad, I deem my losing streak in the kitchen officially over. No more cookie crumbs everywhere! No more coconut flakes in between the counters! No more maple syrup dripping on the floor and sticking to the soles of my slippered feet.
Moving on. I love potato salad! Especially the potato salad my mom makes. You see, when I was growing up, deviled eggs and potato salad were her “things”. I bet you can already tell which decade I grew up in, right? I had a slap bracelet, too, in case you were wondering. We lived in the South and for every event, party and barbecue, mom made her special deviled eggs and potato salad. Well, deviled eggs kind of died out around ’95 after I ate one too many at a pool party, but the potato salad? That stuck.
I could eat an entire bowlful of the stuff and call it dinner. Heck, I might even have done that last night! I was so excited when I got my first bag of potatoes of the season in my CSA bag last week. I knew exactly what I was going to make with them! And you wanna know the very best thing about this potato salad? How simple it is! I know I probably say that all the time, but this really is the simplest potato salad ever.
No fancy ingredients, no running to the store while the eggs are boiling, no ingredients that cost an arm and a leg….just simple, old fashioned goodness.
Now if my mom were writing this, she would tell you ABSOLUTELY 100% ONLY USE MIRACLE WHIP.
Ahhh, miracle whip. I grew up on the stuff. However, I kinda like the ingredient list of regular mayonnaise a little more. Or whatever it was that I actually used to make this—-Smart Balance Mayonnaise? It’s all the same…right? I actually really like the olive oil based mayonnaise out at the store right now!
Oh, and one more thing! Mom always used paprika in her potato salad. And it was sorta the best thing ever. I don’t know where that came from (isn’t dill traditionally used?) but I love that extra pop of spice and color that it lends.
This is a thick potato salad, not one of those drippy wet ones that taste more like mayonnaise than potatoes. This is the kind of potato salad found in small plastic deli cups at Southern barbecue joints, and the kind of potato salad that you always have to go back to for one more bite. Just one more! I love that.
Can someone come over here and help me eat this?
Old Fashioned Potato Salad
1.5 pounds new potatoes
2 stalks celery, chopped
6 eggs, hard boiled
1/2-3/4 cup mayonnaise
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Bring a large pot of water (with a pinch of salt) to a boil on the stove. Peel your potatoes and slice them uniformly (making sure all slices are about the same thickness as to ensure even cooking). Add potatoes to water and cook for about 20 minutes or until potatoes are tender. A fork should easily go through them when poked. Be careful not to overcook them to mush though! You want them to still keep their shape so you can then chop them for the salad.
When potatoes are finished cooking, drain and set aside to cool. Chop your hard boiled eggs and place in a large bowl with the celery. Once cool, roughly chop cooked potatoes and add them to the bowl as well. Add mayonnaise, salt, pepper and paprika and toss well to combine.
Serve chilled with an extra sprinkle of paprika on top.
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