Potato Salad
Growing up in 1920’s Baltimore, my Godmother (Aunt Paula) was introduced to her Family cook’s – Bertha – famous potato salad. Decades ahead of the “flavor rules” it blended celery, garlic, fresh mayonnaise, eggs, and baby red or golden potatoes in a combination perfect for crab cakes, old fashioned burgers, or a bed for a grilled fillet of salmon.
The concept of “skin-on”potatoes was unique in the 1970’s when this recipe graced many a backyard family BBQ and game of croquet. The concept of fresh mayonnaise (or its closet equivalent) was equally a novelty in the world of Miracle Whip and low-cholesterol substitutes. Hence the request at any gathering was that Aunt Paula bring “her” potato salad (and perhaps the spirit of Bertha) with her.
Ingredients:
- New red or golden potatoes – “with-skin-in-the-game”
- Celery seed
- Mayonaise
- Kosher salt
- Colman’s mustard
- Freshly ground black pepper
- Lemon
- Chopped onion (Vidalia, sweet red, or a good cooking onion)
Godmother’s TIP:
The amount of ingredients here are always an art form depending on taste. Read the list. Close your eyes. Imagine the list. Open your eyes. COOK. It can’t be wrong if you like the result…
Garnish with:
- Hard boiled egg
- Calamata olives
- Boston lettuce
- Fresh Herbs
- Tomatoes or garden vegetables
- Capers
Method:
Halve or quarter new potatoes evenly and boil in the skins until just fork tender. If hoping to form the salad using a simple mould, chop the potatoes a little finer. Drain and let cool.
Whip mayonnaise – preferably fresh – together with a few drop-off lemon juice, salt, pepper, celery seeds, touch of Colman’s Mustard, and chopped onion to taste.
Godmother’s TIP:
If you can’t make fresh, there is no substitute for Hellmans Blue Ribbon. It’s the closest to Bertha’s fresh mayonnaise on the market.
Gently fold into well-cooled potatoes – the skins may be removed only if absolutely necessary. As my father won’t be coming, I see no reason to do this.
Serve on a bed of Boston lettuce, garnished with chopped egg, tomato, and/or olives of choice.
Note, after the mixture is set and cooled, it may be packed in well-oiled “simple moulds” to create shapes or “beds” to place grilled fish or chicken (be sure potatoes are chopped smaller – and are quite dry after cooling so they will hold in place). One great mould is a PVC toilet gasket – thank you Emeril LaGasse!
Godmother’s TIP:
When you’ve finished the preparation, pop it in the fridge overnight. It is even more delicious on Day Two.
Wipe down the picnic table (watch for guano), set out the croquette, double-check the propane, put a bottle of vino (or two) in the fridge, finish garnishing Aunt Paula’s Maryland Potato Salad, keep an eye out for for yellow jackets – and call a few friends.
Bon Appetite!
“Cooking is not difficult. Everyone has taste, even if they don’t realize it. Even if you’re not a great chef, there’s nothing to stop you understanding the difference between what tastes good and what doesn’t.”
– Gerard Depardieu
Chevalier of the French Légion d’honneur
20th Century actor, author, French and Russian Citizen, Cultural Ambassador