Here is a recipe I get asked to make all the time. Even people who don’t like potato salad like this one. This is great for your own cook-out, or to bring along to someone else’s. Remember, you must keep such foods cold to prevent spoilage and illness. I usually put the bowl inside a larger bowl full of ice.
Start with a 5lb bag of red potatoes. Wash them and cut them in half, larger ones in quarters. Put them in a large pan and cover by 2 inches with cold water. Add 1t salt. Cover. Bring to the boil on high, then turn down to medium and gently boil 15 or so minutes til soft but not mushy. Drain. Spread potatoes out on a baking sheet to dry and cool completely. Don’t worry if the skins are sloughing some. You are gonna throw it all in the bowl.
Wash and finely slice 1 bunch celery and 2 bunches scallions. Put all that in a large bowl. Cube your cooked, cooled potatoes and add them all to the bowl, even stray bits of potato and skin. Use a large rubber spatula to gently combine everything.
In a 2 cup measure, put 1-1/2C mayonnaise, 1t black pepper, and 2-3t celery salt. This is to your taste. My husband likes the full 3 teaspoons. Mix it well. Pour over the potato mixture in the bowl and thoroughly fold in the dressing. Taste it and adjust mayo and seasoning to taste. Refrigerate for at least 2 hours so it is good and cold, and the flavors blended.
My boys like it decorated with hard boiled egg wedges. My Dad liked it decorated with thin rings sliced from bell peppers. Whatever you like.
That’s it! And I’m telling you, I get asked to make it All. The. Time. But that’s fine because it’s easy to do and a sure crowd pleaser. Try some of Grammy’s Red Potato Salad at your next summer gathering. Nothing says “I love you” like the homemade stuff does!
Happy Summer Cook-Outs!
Love, Grammy ❤