With summer approaching, I start to think about favorite make-ahead, cold dishes like salads, potato salad and macaroni salad. One of my very favorites is this previous post, Lemon Rosemary Potato Salad.

But my family also loves the more traditional American mayo-mustard-relish potato salad that conjures up memories of picnics and summer parties. My mother made a version that a crusty ol’ neighbor always referred to as “that messy potato salad”. Not a very complimentary description, but it usually accompanied a request to have it made for one of our court picnics.

Yes, friends and family in the neighborhood would block off both ends of of our horseshoe-shaped court (no cars allowed) for a yearly gathering of good food and fun. Each yard had something going on: horseshoes, croquet, badminton, sprinkler and/or pool, ball games… I remember our parents saving their change for months prior to this annual event. Then one of the fathers would climb up to the roof of a single-story house. We kids jumped up and down excitedly as we waited, and then scrambled to grab as many coins as possible as they were tossed down!

Then the families would drag out folding tables and chairs, and line them up in the middle of the street. And that’s when the Messy Potato Salad was brought out, along with other salads, hot dogs, burgers, and the latest fashionable desserts. We also listened for the jingle of the ice cream truck bell, and raced en masse to the end of the court to spend the coins we had snagged earlier.

Enough reminiscing–back to the potato salad. My kids and husband Allen loved this traditional potato salad. There are a few tips to remember when making it. One thing I find important it to use the correct type of potato. Waxy or all-purpose potatoes (Red, Baby potatoes, Yukon Gold), work best because they hold their shape without getting mushy and you don’t even have to peel them. If you don’t want the peels in the potato salad, just cook the potatoes after scrubbing, then the skins slide off easily without little effort.

I grew up with Miracle Whip in the fridge instead of mayonnaise. As an adult, though, I prefer real mayonnaise to the white salad dressing because it it is less sweet and has a slightly sour, more eggy flavor. That is my own personal preference, but of course, you can use whatever your taste buds prefer.

Place the scrubbed potatoes in a large pot with cool tap water until the potatoes are all completely submerged. Don’t use hot water, or the potatoes will get mushy on the outside before the insides are cooked through. Bring to a boil, then immediately turn down the heat to a simmer and cook the potatoes until just done, about 15-20 minutes.

Meanwhile, bring the eggs to a boil in another pot. Turn off the heat and let the eggs sit in the hot water for 12 minutes or until hard-cooked. Drain the pot, and cool the eggs in cold water. Peel the eggs and set aside.

Test the potatoes with a sharp knife to be sure they are cooked through; the knife should slide easily and potatoes give no resistance. Rinse the potatoes in cold water to stop the cooking process and make them cool enough to handle. Then peel off the skins if you don’t want skins in the salad. Set aside to cool further; or refrigerate to speed up the cooling process more.

Combine the mayonnaise with traditional yellow mustard and pickle relish so the dressing is completely combined before adding it the the cooled potatoes. Stir in the chopped eggs and season with salt and/or pepper to taste. Chill the potato salad, covered, until serving time.

MESSY POTATO SALAD

• 2 1/2 – 3 pounds waxy potatoes such as new potatoes or Yukon Gold
• 6 large eggs, hardboiled, peeled and chopped
• 1 cup diced celery
• 1/2 cup diced onion or 1 teaspoon granulated onion
• 1 cup mayonnaise
• 2-3 tablespoons yellow mustard
• 1 tablespoon sweet pickle relish
• Salt and pepper to taste

Scrub potatoes, cut large potatoes into chunks of equal size, place in a large pot.  Cover potatoes with water and bring to a boil; reduce to a simmer and cook for 15-20 minutes, or until soft. Immediately drain the water and run cold tap water over potatoes to stop the cooking process and to cool the potatoes.  Refrigerate to cool further while making the dressing.

Thoroughly stir together the mayonnaise, mustard and pickle relish.

Combine the cooled potatoes, diced eggs, celery, onion and mayonnaise mixture.  Season with salt and pepper and refrigerate, covered, until serving time.  

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