Mama’s Potato Salad

Name: Mama’s Potato Salad
Yield: serves 6 to 8
Ingredients: 7 russet potatoes (about 3 pounds); Coarse salt; 1 1/2 cups mayonnaise (page 282); 5 large hard-cooked eggs (see page 11), peeled and grated; 1 small onion, preferably Vidalia, finely chopped; 4 stalks celery, finely chopped; 1/4 cup sweet pickle or dill pickle relish; Freshly ground black pepper

December 9, 2011

Russet (also called Idaho) potatoes are not usually recommended for potato salad. They can become waterlogged when boiled and fall apart easily. Their high-starch, low-moisture content makes them inclined to absorb too much dressing. But that is the beauty of this dish. This is the archetypical summer potato salad that has been served on paper plates across the country for generations. When Mama prepares this salad, she lets the potatoes cool just enough, but not completely. The cubes break down slightly and the salad is a blend of larger pieces of potato with a little bit of creamy mash. This is one of my sister’s favorite dishes, a comforting classic that echoes with childhood memories whenever Mama makes it, so she always makes a big batch. The recipe halves beautifully.

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