Saturday, June 14, 2008

GiGi's Old Fashioned Potato Salad

This potato salad is truly extraordinary. It's more labor intensive than most, but worth it! The recipe was GiGi's, Don's grandmother. Because it is made with vinegar and not too much mayonnaise it does remind me a little bit of the German potato salad I do like. But this one is even better with the freshness of the parsley, green pepper and onion so finely chopped they are practically minced. So the next time you have a barbecue or are invited to one give this recipe a try. You'll be glad you did. I know I am!

5 lbs boiling potatoes -- white or red (or both!)

1 green pepper very finely chopped
1 large onion very finely chopped

2-3 stalks of celery very finely chopped

Mayonnaise to taste -- start with 1/2 cup and gradually add more

1/2 cup of cider vinegar

salt, to taste

Boil potatoes in their skins -- the skins will peel off nicely after they have been cooked.

Slice while still warm. (Don had great success using an egg slicer. Saved a lot of time!)

Add vinegar and salt and mix well

Add chopped vegetables and mix well

Add mayonnaise and taste

*Hint (from GiGi) -- mix with your hands as it keeps potatoes from breaking

* Hint #2 (also from GiGi) -- mix all with potatoes while still warm as they absorb the flavors better.

(above is the example of very finely chopped veggies)

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