Along with the chili (below), mac and cheese (recipe to come) and pulled pork (see”Carnitas”) sammies, we’re making potato salad for the 60 or so people coming over on Saturday for the kiddo’s 3rd birthday party. I know! We’re bonkers. But it’s fun because I have the best team of Nanas and Papas and Daddies helping with the cooking and prepping.
I have to document the recipe so Papa and Nana can follow it while we run some errands. I’ll let you know how it tastes on Saturday.
Old Fashioned Potato Salad (hopefully feeds 30 adults)
- 8 lbs red new potatoes
- a couple handfuls of green beans, cut into 2″ pieces
- 4 stalks of celery, sliced thin
- 1 bunch of green onions, sliced thin
- 1 bunch of italian parsley, chopped
- 1 1/2 TBSP cider vinegar
- 1 1/2 TBSP pickle juice
- 1 1/2 TBSP olive oil
- 1 1/4 cup mayonaise
- 1/2 cup sour cream
- 1 1/2 TBSP dijon mustard
- 3 TBSP fresh dill, leaves
- Salt and Pepper to taste
Fill a couple pots with cold water and add the potatoes (and maybe a pinch of salt too). Cook (slight boil) until fork tender (but not like you were making mashed potatoes). They should be just soft enough to easily run your knife through without falling apart. Remove the potatoes from the water. Add your green bean pieces to one of the boiling pots.
Cut your potatoes into quarters or eighths depending on the size of the potato. (This is when you start yelling, “hot potato, hot potato”). You’ll want them bite sized. Add the vinegar, pickle juice, olive oil and a bit of salt while the potatoes are still warm.
Remove the green beans from the water and add them to the potatoes. Now, fold in everything else. Salt and pepper to taste. Now, refrigerate.
Enjoy at your next picnic or massive kid party 🙂 Wish me luck.