Daddy's "More or Less" Potato Salad

Daddy’s “More or Less” Potato Salad

Try as I might I have never been able to make potato salad as good as my father’s. He was famous for his potato salad, and was in much demand for barbecues and family reunions. I can put in the exact same ingredients in the correct portions and mine still does not taste as good as his. That’s because the most important ingredient, him, is missing from my salad. The portions shown below were, to him, “more or less” portions, depending on the weather, how he felt, and whether the Braves were winning or not. Two things will determine the quality and authenticity of the potato salad:

ü Steaming or boiling the potatoes to exactly the right consistency

ü The quality of the dressing

INGREDIENTS:

5 – Pounds Yukon Gold potatoes (red potatoes will do just as good)

½ - cup finely diced Vidalia onion (more or less)

½ - cup finely diced red Bell pepper (substitute 4 oz jar of diced pimento for less crunch)

2 – Chopped hard-boiled brown hen eggs

1 – Running over tablespoon dill relish (for sweet salad substitute sweet relish)

1 – Teaspoon sea salt

1 – Teaspoon freshly ground black pepper

2 – Cup real mayonnaise (for the dressing)

2 – Heaping tablespoon regular yellow mustard (for the dressing)

PREPARATION:

Boil or steam the potatoes with the skin on for 25 – 30 minutes, until done and still slightly just the least bit firm in the middle. Err on the side of not cooking the potatoes quite enough instead of overcooking them. After cooling, gently remove the peelings, and dice the potatoes into approximate 1” cubes. If the potatoes start to get mushy then you cooked them too long. Call Longhorn’s for a table and go out for supper.
In a very large mixing bowl, gently toss the potatoes with the dill relish. Yes, the order of the ingredients is very important. It will help preserve the firmness of the potatoes if you use a soft rubber spatula to toss and mix the ingredients together.
Toss the potatoes with the onion, and then the red bell pepper.
Add the salt and pepper and gently toss again.
Add the chopped eggs and toss again, gently.
Whisk the mayonnaise and mustard together to make the dressing.
Pour about ½ of the dressing onto the salad and gently toss with a soft spatula. If the salad looks a little “dry” add some more dressing. If you make the salad too “wet” it will get mushy. After adding the initial amount of the dressing, be very stingy when adding additional dressing.
If you have dressing left over then throw together some deviled eggs: boil five or six brown hen eggs, cool & peel, halve long ways, remove yolks and put in small mixing bowl. Whisk the yolks until semi-smooth. Add a dab of dill relish and small amounts of the left-over dressing to the yolks and stir until thoroughly mixed to a firm consistency (less dressing is way better than just a skosh too much.) To add some adventure to your life throw in a teaspoon or so of freshly ground horseradish.
Spoon the mixture into the egg halves.
Serve the potato salad and deviled eggs with fried chicken, pork chops, or barbecue. Include fresh field peas, some butterbeans and buttermilk biscuits and offer God a bite. Don’t be surprised if He takes one.

CAUTION: Under no circumstances should you try to “pretty up” the potato salad and deviled eggs by adding paprika “for color.” If you want something with color then dye some Easter eggs, but leave that potato salad and deviled eggs alone.

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