I may be a bit late in posting what is clearly one of the summer staples but...
My daughter Lily asked me for our family potato salad recipe the other day and I said, "it's on the blog" and then, after looking, realized that it wasn't. Well, it's about time that it is! I grew up eating this potato salad, first in Texas and then in California, and have been making it, literally my whole life. Barely a week goes by in the summer that I don't make this for a casual bbq or picnic, it's truly essential and my family never tires of eating it! My Mom (Lettie Lou) still makes it on occasion,...without the eggs. : )
Lettie Lou's Potato Salad
6 cups russet potatoes, peeled and cut into 1-1/2" pieces
1 T kosher salt
2 T sugar
2 T white vinegar
Cook potatoes in salted water until tender when pierced with a fork, about 20 minutes.
Drain and place in a large bowl. Sprinkle with sugar and vinegar, toss, let cool.
1 c chopped green onion
1 c chopped celery
1/2 c chopped sweet pickles (or more!)
4 hard-cooked eggs, peeled and chopped coarsely
2 t kosher salt
2 t celery seed
1-1/2 c Best Foods mayo
Mix all together and chill until time to serve. You can make it the day before, no problem.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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