Grandma Euler’s Potato Salad


Grandma E taught my mom how to make this salad, and she taught me. I was pleased to discover later that Julia Child agreed with seasoning the warm potatoes with vinegar. 

6 medium-sized White Rose potatoes
6 hard-cooked eggs, peeled & 1/4″ diced
4 green onions
2 stalks celery
white wine vinegar
pepper (if you want – I actually don’t use any)
1 cup Best Foods mayonnaise (more or less to taste)

Wash potatoes and place into a medium-sized saucepan.  Add water to cover by 1″, place over medium-high heat and cover with a lid. When the water boils turn down the heat to a simmer and cook until the potatoes are just tender in the middle.  Some of their skins will start to crack a bit – that’s okay.

Meanwhile, dice the celery in 1/4″ pieces, and slice the green onions finely and set aside.

When the potatoes are done, pour off the water and set them aside until cool enough to handle, but still warm.

Hold a warm potato in a towel and use a small paring knife to slough off the skin, then dice into 1/2″ pieces (more or less) and drop into a large high-sided bowl.  (The handled bowl of a KitchenAid mixer is perfect.)  Shake a teaspoon or so of white wine vinegar over the warm potato, then salt and pepper to taste.  Repeat with the rest of the potatoes.

Add the eggs, celery, and green onions and stir a little with a large rubber spatula.  Add the mayo and stir gently until well-combined.  Adjust mayo, vinegar, salt & pepper to taste.  Pack into a plastic container with a lid and chill for at least one hour.  If chilled longer, allow to warm up to room temperature before serving.


Published in: on July 6, 2013 at 3:28 pm  Leave a Comment  
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