Tuesday, May 17, 2011

Potato Salad Preferences

I have discovered two things (and only two things) about myself over the years...

1) I don't like potato salad that is sweet.

2) Even if a potato salad isn't sweet and it's very good, I still prefer the recipe I grew up eating.

No offense to your potato salad, of course.  I'm sure it's very, very good.

I grew up eating my grandmother's potato salad because not only did she make it, but my mom made her recipe, too.  In fact, when I was a very little girl, my parents owned a sandwich shop in town where they sold shoofly pies (made by an Amish lady from Lancaster named Sadie:-)) and made hoagies, coleslaw, bean soup, chicken corn soup, and (you guessed it) potato salad.  My mom cooked up 50 pounds of potatoes each week to turn into potato salad for that sandwich shop.  She used my grandmother's recipe.  The very same recipe I'm about to share with you.

I honestly don't make it very often- only on special occasions, actually.  It's because making potato salad involves a bit of work and I tend to want to eat it at odd hours right out of the container, despite my lack of fondness of potatoes.  Jamey's graduation was one such special occasion and it occurred to me that I haven't shared this with you yet.

Happy Tuesday, friends (and happy two-week birthday, baby boys)!

My Grandma's Potato Salad (my grandmother's recipe)

3 pounds potatoes, cooked, peeled and diced (cooked to fork-tender but not mushy)

1/4 scant cup vegetable oil
1/4 cup white vinegar
1 onion, chopped
1 tbsp. salt
1/4 tsp. pepper
1/2 tbsp. sugar
1/4 tsp. dry mustard
1/4 tsp. paprika

3 hard boiled eggs, chopped
1 cup chopped celery
1/8 cup chopped fresh parsley
1 to 1 1/2 cup mayonnaise

Mix vegetable oil through paprika in a bowl.  Pour over cooked potatoes.  Toss well and marinate for at least an hour (2-3 is best).  Add remaining ingredients and combine well.  Refrigerate until ready to serve.

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  1. Interesting....marinate the potatoes in the vegetable oil? I have never seen that step in other potato salad recipes. Does it keep the potatoes from getting all mushy?


  3. Menno Jeweler,
    The softness of the potatoes seems to depend on the cooking time for me. The purpose of the oil? It seems to just make it yummy:-).

  4. I thought I was weird - and the only one - who dislikes sweet potato salad! Maybe it comes from growing up in a heavily German-American part of the country. Lots of vinegar used in that cooking. I will have to try your recipe - it looks yummy.

  5. Oh now, you made me want to go make potato salad. :) Mine is the same as your recipe but we like some chopped crisp bacon and pickle relish stirred in. It is getting to be potato salad weather around here.

  6. Mmmmm. That looks yummy yummy! I've never been overly thrilled with any potato salad recipes I've tried. But, I love eating potato salad made by others! This one sounds like it might be just right!

  7. Wondering if Sadie is the same Sadie of Sadies Bake Shop near East Earl??? It was in their home.

  8. Cindy,
    If it's the same one that was more recently run by Sadie's daughter, Miriam, it's the one.

    For the record, we did consider Sadie, Amish baker of shoofly pies, in the naming of our Sadie, but naming our other daughter Miriam was more of a coincidence:-).

  9. oh yes, a very similar potato salad recipe revolutionized my life! It is SO MUCH better than the regular stuff. I recall reading somewhere that this is a French method of making potato salad. I will try yours because it's just slightly different. Here's the one I was given:

  10. what about the EGGS!


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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