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This weeks recipe is: My mother’s potato salad recipe, just in time for tailgate season.
So we’ll call it Middy Faye’s Tater Salad (one of her nick names) I’m sure I’ll get the “look” when I tell her the name
When we make potato salad it needs to be enough to feed a BIG crowd. So get out your biggest soup/stew pot or you can cut this down for an average family. I’m also going to warn you this is a little of this, dab of that and a pinch more type of recipe. My mother does not measure, therefore I’ve learned to make this (along with most of her recipes) by taste and watching how much she added along the way.
First I peel about 3/4 of a 10 pound bag of russet potatoes; enough to fill the pan about 3/4 of the way full before they’re rinsed and cubed. Once you have your desired amount of potatoes peeled; rinse them and then cube them into the same size you would if you were making mashed potatoes. Because essentially in these first few steps you’re basically making mashed potatoes. Once your potatoes are cubes, rinse them once or twice; until the water looks clear. With the potatoes in the pan/pot fill the pan with water until the potatoes are covered. Then toss about 1 Tbsp (covers the palm of your hand when cupped) of sea salt but any table salt will do. Place lid on pan with just a slight space/crack in the lid allowing the steam to escape. Cook on medium heat (you may need to adjust lower if they start to bubble over) until a knife inserts into the potatoes easily.
In a medium size sauce pan place 9 eggs and cover with water, place on the stove with medium heat. You’ll be creating hard-boiled eggs; diced for your salad. I bring mine to a boil then turn the heat off and place a lid on the pan, allowing to sit for 5 minutes. Then I sit the pan in the sink and run cool water over the eggs bringing the temp down. Once cooled peel and dice, then sit aside.
While your potatoes are bubbling away; you can start chopping. Pull out a baseball sized red onion, maybe a little smaller or save some for use in a different dish in the next day or two. Dice your onion into small 1/2 pieces.
I use Dill relish instead of chopping pickles. Same amount of money and one less thing for me to do on a busy family gathering day. You will also need yellow mustard and (and this is a personal choice) Miracle Whip. Feel free to use what ever brand of salad dressing or mayo your family prefers.
Once your potatoes are done (knife test) dip out about one cup of water from your pan and set aside (this is for if you need a bit more moisture in your mix in the end) I rarely do. Then drain the rest of your water from your pan. Be careful if it’s still hot. Now you need to mash your potatoes; I use my KitchenAid mixer for this since I have arthritis. Do this the same as you would for mashed potatoes but do not add any ingredients until after the potatoes are completely mashed; the texture can vary, sometimes she makes it very smooth other times she will leave a few bits of unmashed potatoes in the pot.
Once you have your potatoes all mashed you will start by pouring your diced eggs, onion and dill relish into the pan. Now, fold the diced ingredients into the “mashed” potatoes.
Once you’ve folded in your ingredients you will then need to fold in your Miracle Whip and yellow mustard. This is where things get interesting. You will want your salad to have the right consistency and color. Only add a Tbsp of mustard at a time until you have a light yellow color. But then again your family might love mustard so you may use more. Now for the Miracle Whip/Mayo, you are looking to bring all of your ingredients together with the salad dressing. I start out with three BIG spoons full directly from the jar. Again fold your ingredients together; you don’t want to add too much at once because you will have no way to compensate for runny tater salad. Is the color a light yellow with bits of white egg, green relish and red onion? Now taste it, go on get a spoon and dig in. This will tell you if you need a bit more of any of the ingredients we’ve added up to this point. All good; if so then pour your Middy Faye’s Tater Salad into a clean serving dish and cover. Place in the refrigerate to cool. Serve with burgers, brats or you families favorite football tailgate menu items.
Ingredients: Don’t forget to adjust the amounts for a smaller group.
Potatoes 3/4 of bag before they are peeled, for this recipe I use russet’s.
Miracle Whip, or mayo.
Yellow Mustard, cheap is fine.
Dill Pickle Relish, half of a small jar.
Red Onion about the size of a small baseball or tennis ball. You will not need the entire onion. I choose red because it add another color to the dish!
You will notice I did not add any salt or pepper other than the one palm of salt during cooking. This is because everyone likes to add their own salt and pepper so I leave it out; thus not having Uncle Fred say “this is too salty”.
I have some in the refrigerator already made.
I’ll try to put the picture up tomorrow. Remind me if I forget!
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Happy Holidays Bonnie~ aka LeahSay (LeeSay one word).
*Note facts and pictures may/may not be taken from the above mentioned site(s) or supplied by myself.