Columbus Foodie

It’s been a while since I participated in a food blogging event. The theme for this month’s Jihva for Ingredients is potato, hosted by Vaishali of Happy Burp.  As luck would have it, I just happened to make a potato dish on the day before the event. Stop by Happy Burp on the 8th for the round-up.

I chose a dish that I pretty much grew up on, as this is basically my mom’s potato salad, more or less. I love the contrast between the different textures in this salad, and the bit of “crunch” it has. Since a lot of the ingredients can’t be quantified, in giving you the recipe I’ll give you general ideas, but you’ll need to suit it to your own tastes. For those of you who are more adventurous, it’s a great potato salad base to start experimenting on to make your own variation.

Mom’s Potato Salad

8-10 small to medium potatoes, skins intact
vinegar
1 red bell pepper, diced
1 onion, diced
1/4 c. diced pickles (preferrably kosher dill)
4 hard-boiled eggs, chopped
mustard
mayonnaise, start with 1 cup
dill weed
celery salt
kosher salt

Bring potatoes to boil in large pot of water, and boil until nearly tender (just a little more firm than if you were making mashed potatoes). Drain, and set potatoes on counter to cool. When cool to touch, peel off skins using fingers (skins should come off easily). Allow to finish cooling to touch, and then slice potatoes into large bowl. Sprinkle potatoes with vinegar (about 1 tbsp?), and then add onions, peppers, pickles, eggs, mustard to taste (I like about 1-2 tbsp) and mayonnaise. Add enough mayo until all of potatoes are covered (you will probably use more than 1 cup, keep adding mayo until it’s at the consistency you like). Season with salt, celery salt, and dill weed to taste. Allow to chill in refrigerator before serving.

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