Family's Famous Potato Salad

When it comes to potato salad, American and German versions each bring something unique to the table.

German potato salad is traditionally served warm and features a tangy vinegar-based dressing that gives the dish its signature zing. American potato salad, by contrast, is served cold and is known for its rich, creamy mayonnaise-based dressing. Together, these two styles showcase the versatility of one of America’s favorite side dishes.

Mayonnaise itself has an interesting history. The American-style version is made from oil, egg yolk, an emulsifier, vinegar, and seasonings. Sugar, salt, and mustard are often added to create the familiar balance of creamy, tangy flavor we know today.

One early homemade mayonnaise recipe was created in the early 1900s by Amelia Schlorer, who prepared and sold her mayonnaise in glass jars from her family grocery store in Philadelphia.

In 1905, Richard Hellmann popularized ready-made mayonnaise with his famous Blue Ribbon brand. He bottled and sold it from his delicatessen on Columbus Avenue in New York City, making mayonnaise convenient and widely available to the public. His innovation helped turn mayonnaise into a staple found in kitchens across America.

Today, that creamy white condiment is used in salads, sandwiches, burgers, dips, and even baked goods. I use mayonnaise instead of butter when grilling BLTs and grilled cheese sandwiches, And can also used to make the slurry for Family's Famous Potato Salad — the hit of every family picnic.

Famous Potato Salad

Preparation Time: 1 hour
Servings: 8

INGREDIENTS

·       1½ cups mayonnaise

·       1 tablespoon apple cider vinegar or white distilled vinegar

·       1 teaspoon sweet gherkin pickle juice

·       1 teaspoon sugar

·       ½ teaspoon black pepper

·       ½ teaspoon celery salt (optional)

·       4 sweet gherkin pickles, chopped

·       1 stalk celery, finely chopped

·       1 red onion, finely chopped

·       10 medium red potatoes, cooked and cut into 1-inch cubes

·       2 hard-cooked eggs, sliced

DIRECTIONS

1.         Cook the potatoes until tender. Allow them to cool slightly, then cut into 1-inch cubes.

2.         In a large bowl, prepare the dressing by combining:

·       mayonnaise

·       vinegar

·       Gherkin pickle juice

·       sugar

·       pepper

·       celery salt

3.         Add the chopped pickles, celery, and red onion to the dressing and mix well.

4.         Add the potatoes to the bowl and gently toss until evenly coated.

5.         Refrigerate until ready to serve.

SERVING SUGGESTIONS

Top with sliced hard-cooked eggs, chopped green onions, and tomato wedges before serving.

Hard-Cooked Eggs

1.         Place eggs in a saucepan and add enough water to cover.

2.         Bring to a gentle boil over medium heat.

3.         Reduce heat and simmer for 8–10 minutes.

4.         Remove from heat and cool before peeling.

5.         Refrigerate until ready to use.