You are almost always guaranteed to run into a bowl of goop claiming to be potato salad at any community pot luck party, family reunion, or summer barbecue across the country. This statement was confirmed when I was thumbing through my extensive collection of small town “old lady” fundraiser cookbooks. I glanced though the index of a randomly selected book to find at least five to eight different recipes labeled “Potato Salad”. Some were boring with flavorless combinations of staple ingredients found in any pantry. But my favorites were the ones with fancy names like, “Miss Betty’s World Famous Potato Salad” or “Ralph’s Best Ever Potato Salad”.
There were a couple of questions I asked myself while reading the entries. First, how could Miss Betty claim her fabled salad to be “world famous” if I’ve never tasted it? I could be wrong, but I don’t think any of my international readers have never heard of her either. Pretty lofty goal if you ask me. Second, what would Miss Betty say to Ralph if they ever had the privilege of meeting? Would she rap him over the head with celery stalks for stealing her potato salad thunder by calling his the best ever?
So I say, step aside Miss Betty and Ralph. Here comes my version of a classic. Enjoy!
- 1 ½ lbs small red skin potatoes, quartered
- 1 cup celery, small diced
- 5 eggs, hard boiled and chopped
- 1 Tbl. shallot, minced
- 2 Tbl. fresh parsley, rough chopped
- 1 Tbl. fresh dill, rough chopped
- salt and pepper
- ½ cup mayo
- 2 Tbl. yellow mustard
- 3 Tbl. sweet relish
- In a small mixing bowl, toss the mayo, mustard and relish until well combined. Set aside. Boil the potatoes until fork tender. Drain and rinse under very cold water. Pour into a large mixing bowl. Add the celery, eggs, shallot, parsley and dill to the mixing bowl. Pour the dressing over the top and toss until everything is evenly coated with the dressing. Salt and pepper to taste.