Grammy's Mustard Potato Salad

 

Is it permissible to have a barbecue without serving potato salad? Because from my experience, I can tell you it is not. The first time I had potato salad was at my grandmother's house when I was a little girl. Hers was always the creamiest, most delicious potato salad. Not too tart, not too sweet, just flavorful, perfectly textured with an equal amount of potato creaminess to vegetable crunch. She didn’t have a recipe saying that she would just mix things together until it "looked right." I’m sure that a lot of your grandparents described things in a similar fashion. Through trial and error, this is what I came up with that is the closest to my grandmother's potato salad that I can remember.

Grammy's Mustard Potato Salad

  2 lbs. russet potatoes, peeled and cubed

Kosher salt and freshly ground black pepper

3 T. sherry vinegar

¾ c. Duke’s mayonnaise

¼ c. sour cream

2 T. yellow mustard

1 T. sugar

1/3 c. dill pickle relish

2 T. pickle or olive brine        

3 stalks celery, chopped

4 scallions, chopped

¼ c. chopped fresh parsley

3 hard boiled eggs

Paprika, for topping

 Put the potatoes in a large saucepan with salted water to cover. Bring to a simmer and cook until fork tender, 8 to 10 minutes.

 Drain and transfer to a large bowl. Add the vinegar and ½ teaspoon salt; toss, and let stand for 10 minutes.

 In a small bowl, whisk together mayonnaise, sour cream, mustard, and sugar. Fold in relish, brine, celery, and scallions. Pour over potatoes and fold together to combine. Season to taste with salt and pepper; fold in hard-boiled eggs and parsley. Refrigerate two hours or overnight. Sprinkle with paprika to garnish.

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