A family bike ride in the woods followed by an autumn picnic is the perfect opportunity for Melissa to reflect on her recent encounter with vampires. Nothing can distract her, not a game of croquet, a grilled hot dog, or her mother’s delicious potato salad, which tasted surprisingly like this one.
My “World Famous” Potato Salad
By Lori Dodd
5 pounds russet potatoes
1 large yellow onion
4 large stalks celery
2 ½ to 3 cups reduced calorie or light mayonnaise (the “real stuff”)
Yellow mustard, to taste (I probably used a couple of teaspoons; I never actually measure).
Sea salt, to taste
Black pepper, to taste
Wash potatoes and place in large pot of water on medium heat. Water should easily cover the potatoes. If pot is not large enough, cook in smaller portions. Check water regularly, and add more to keep potatoes covered. Water should come to an easy boil (not hard). Cook until a fork easily pierces potato. Drain and rinse in COLD water. Set potatoes aside.
Note: If possible, cook potatoes the day before and store in the refrigerator overnight. If you don’t have the time to refrigerate, give ample cooling time.
Peel and chop onion; clean and chop celery. Vegetable size is your decision; I have a chopper, so mine is chopped small, but noticeable. Peel potatoes. If you’ve never peeled cooked potatoes, a butter knife works wonderful at pulling just the skin off. In a large bowl, chop the potatoes in bite size pieces. When all potatoes are chopped, start mixing in mayonnaise. Slow is good, this allows you to not use too much. Your potato salad should be moist, but not mayonnaise soup. When you think your consistency is good, start adding the onions and celery. You may find you need a bit more mayonnaise. Fold items together in the bowl.
When thoroughly mixed, add a couple healthy squirts of mustard, and mix well. Add salt and pepper; fold in bowl until all is mixed. Store in refrigerator until ready to serve. Enjoy! Yield: 15 servings
Note from Lori Dodd: “The recipe is a very basic, simple recipe, but sometimes they are the best! This is my ‘tried and true’ recipe that I always use, but feel free to play around with it and make it your own.”