An unusually barren beach view from a Red Hook construction site. |
Learned lessons:
- Ensure potatoes are drained entirely of water by leaving them on the stove on low until all water evaporates. My mom boiled them whole and we peeled them after they came out of the water. This way they don't get water logged and keep a rustic flavor.
- Pour on pickle juice, enough to flavor while the potatoes are still very warm so they absorb all the flavor.
- Salt the water generously when boiling potatoes. Cut the potatoes to the bite size that you prefer, which for me is not too big, but not too small and the pickles, eggs and celery to about 1/2 that size.
- The mustard to egg yolk ratio is to taste but error on the side of less mustard until the final mayo is added because it too is tangy. Remember, you can add but you can't take out.
Mom's Potato Salad
6 Potatoes - boiled, peeled and chopped
4 Eggs - properly boiled and separated
1 heaping tablespoon - Yellow Mustard - don't get fancy, use plain
3/4 cup Hellman's Mayonnaise
1/2 cup celery
1/2 cup pickles & pickle juice
Paprika
Salt
Chop potatoes into bite sized cubes. Immediately add pickle juice, from 2 tablespoons to a 1/4 cup.
In separate bowl, mash the egg yolks whipping in the mustard a little at a time. I go for creamy, tangy. Add mayo until just the right level of Mmmmm is achieved, about 3/4 of a cup.
Get a big bowl and add in celery, pickles and egg whites along with your brined potatoes. Stir in the dressing mixture until every bit is coated. Stop when you reach your desired creaminess. Add salt and paprika to taste. Refrigerate until cooled and married. Before eating, add one more dollop of mayo to revive the party.
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