Christmas, 2012 is a sweet memory now. The holidays were hectic this year, but as always everything came together and on time. I’m forever amazed when this happens. The tree is still up and I’ll hear my husband tomorrow asking when we’re going to take it down. When my son was small we left the tree up until New Years. I can’t imagine that now.
My family is my biggest blessing and I’m grateful for each one. My grandson was excited to find out I’d made Chicken and Dumplings! For an eleven year old, he has a huge appetite. He ate, but ate fast. ‘Course he wanted to get to the most important event of Christmas Eve and that was the opening of gifts. He loves gathering everyone’s gifts, then getting to open his. It’s a magical few minutes.
After so many people asked for my Southern Potato Salad recipe, I managed to get a recipe together. I don’t use a recipe, I throw everything together, so that was quite a task to pull ingredients together.
I thought I’d share the recipe, so here you go. Enjoy! I’d love to see your favorite recipe!
Southern Potato Salad
Feeds approximately 20
10 lbs. Red Potatoes (large ones are okay to use) diced
1 very large Red Onion (or 2 Med.) Diced small (Buy an extra- small onion, in case you need more.)
4 large stalks celery (including tops) Slice thinly or you can dice very small
2 jars cubed dill pickles (Not sweet) (can use dill relish, but not as tasty) Drain well
3 or tbsp. salt
4 level tbsp. mustard
5 or 6 large boiled eggs (separate yolks from whites after boiling) (chop whites) (mash yolks into about two or three heaping tbsp. of mayo until smooth) Refrigerate to cool.
About 4 cups mayo. You may need more mayo, depends on how dry the mix is once you fold into potatoes, celery, onion and pickles.
(I use Hellman’s and believe it makes a difference in the taste. You don’t want a thin or sweet mayo.)
Step 1: After peeling potatoes, cover with water, add 3 or 4 tbsp. salt. Bring to a boil, turn down to low to simmer for about 15 or 20 min. Check potato with fork, if getting soft, take off heat and drain. Do not rinse. In a 2 gal. bowl, refrigerate to cool. Takes about 30 minutes or so. If some are a little warm, that’s okay. Fold potatoes over a couple of times with extra large spoon to help cool. Do not stir. They will be too much like mashed potatoes. You can still use, but won’t have the potato texture.
Step 2: While potatoes are cooking, boil eggs, peel and separate whites from yolks. Dice or chop egg whites. Mash yolks into about 2 or 3 heaping tbsp. of mayo until smooth. (Like you would for deviled eggs) Stir in 3 or 4 level tsp. mustard into mixture. In bowl, mix 4 cups mayo with the mustard mix, add egg yolks, then fold in egg whites. Refrigerate.
Step 3: Drain 2 jars cubed Dill Pickles. Dice onions, and celery. Add all ingredients to mayo and mustard mixture. Refrigerate.
Step 4: After potatoes are cooled, remove from refrigerator. Using a spatula to get all the mixture from bowl, fold in mayo mixture to potatoes. Do not stir too hard, you’ll have mashed potato salad.
If you’re going to add more salt, add it to the mayo mix, so you won’t need to stir potatoes more than necessary. Do not add more than a tbsp. of salt to mayo, it’s salty, plus the pickles are salty. Add more to taste though, if needed.
To each of you, I hope your Christmas was Merry and all you ever dreamed of. May the New Year bring joy, blessings and prosperity into your lives.
I wish you love, butterflies and music