I love this photo my Aunt took of my Grandma. Look! Fresh cookies!
Meanwhile, I tried out Grandma’s potato salad for dinner last night. For the cookbook, I’ll keep the recipes exactly as they are. But last night I added a couple of ingredients to the salad, so I think I’ll put those things right here on my blog. Here’s what I made last night:
Original recipe:
Grandma’s Potato Salad
4 or 5 peeled potatoes
3 or 4 eggs
1 or 2 green onions
1/4 cup of mayonnaise
milk to thin mayonnaise
1/4 tsp mustard
salt and pepper to taste
Method:
- Peel potatoes and cut into pieces. In a large pot cover potatoes with water and add salt. Boil until soft, drain and then leave to cool.
- Boil eggs until hard boiled.
- Put cooled potatoes in a bowl, cut up eggs and mix with potatoes. Combine mayonnaise as desired with milk to thin and add 1/4 tsp of mustard.
- Mix with egg and potatoes.
- Add salt and pepper and add sliced green onion.
Simple and yummy. And perfect just as it is.
My additions:
I wanted a little pickle action in there, so I added 6 baby dill pickles, sliced chunky and 1/2 tsp of dill.
That worked!
I looked up some tips for getting the potatoes the right texture. I found a suggestion to under-cook the potatoes a bit. I tried this and cooked my taters for 12 minutes. I think it may have been better to cook them for 10. They were nearly too soft. After I drained the water off the potatoes, I sprinkled some apple cider vinegar on them and seasoned them with some pepper while they were still hot. The vinegar keeps them from turning grey and apparently seasoning them before they cool off is better for flavour. I read somewhere they don’t absorb the same amount of flavour when they are already cold in the fridge.
For the eggs, I wanted to make sure they looked nice and fresh, and to avoid getting that grey-colour on the egg yolk. It just looks bad. I tried this technique (boil for 3 minutes, let sit for 8 minutes) and that worked just fine.
This was a test run so I will have some good final products to take photos of for the cookbook. I’ll have photos for the potato salad soon.
