Nestled in the landscapes of Central Oregon lies a treasured dish that embodies the essence of tradition and family gatherings. “Grandma’s Potluck Potato Salad” is more than just a culinary delight; it carries the heartwarming memories of summers spent in the company of loved ones, and the aroma of garden-fresh ingredients filling the air. With each bite, this humble salad takes us back to potluck gatherings, where generations came together to share laughter, stories, and of course, delicious food. The secret lies in simplicity. A medley of tender potatoes, crisp celery, and zesty onions, all coated in dressing crafted with love and passed down through the ages. It’s a timeless recipe, connecting us to our roots and reminding us of the cherished moments we all hold dear. So, as you savor this iconic dish, let it transport you to the heart of Central Oregon and the cherished legacy of Grandma’s kitchen.
Recipe, Ingredient List | Instructions:
- 1/2 medium red onion, finely chopped
- 2 pounds medium, waxy style potatoes, quartered
- kosher salt, to taste
- 2 stalks celery with the leaves, chopped
- 2 large eggs
- 1 cup mayonnaise
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- Juice from 1/2 lemon
- Freshly ground pepper, to taste
- Soak onions in a small bowl of cold water for 15 minutes.
- Drain onions.
- Put potatoes in a medium saucepan with cold water, with the water covering the potatoes by about 2 inches.
- Season the water generously with salt.
- Bring water to a boil on the stove-top, then lower the heat.
- Simmer the potatoes until fork tender, about 8 minutes.
- Drain the potatoes and transfer them to a large bowl.
- Mix potatoes with onions and celery.
- Set the potatoes aside to cool. If necessary, chop the potatoes into bite-sized pieces.
- Place the eggs in a medium saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Reduce the heat to a simmer and cook until the eggs are hard-boiled, about 7 minutes.
- Drain the eggs and transfer them to a bowl of ice water until cool, about 5
- Peel and roughly chop the eggs.
- In a small bowl, whisk together mayonnaise, parsley, relish, mustard, lemon
juice, and 1 teaspoon of salt.
- Fold mayo mixture into the potatoes carefully using a rubber spatula.
- Add the eggs, making sure not to break them up too much.
- Season the salad with salt and pepper to taste.
- Serve and share with Grandma.