Wednesday, May 7, 2014

Mamma D-9's Potato Salad #EggFree

Momma D-9's Potato Salad is a family favorite!  No matter what the time of year, whenever I ask Sean:  What do you want to have with this?  He always says:  Potato Salad.  It's gotten to the point that I just assume that I'm making this...I don't even ask him anymore.  Easter ham, summer cookouts, Oktoberfest sides, oven roasts...all are accompanied by this.  Potato salad.  

Gently toss the potatoes with malt vinegar before you dress them for an added level of flavor -- Mamma D-9's Potato Salad - #RedPotatoSalad #EggFree

Sean's mom has been making this for years; a red potato base, dressed with chopped celery, onions, Cains mayonnaise, and salt and pepper; no egg, as to accommodate his egg allergy. For as long as he can remember there was always a Tupperware container filled with this salad for every holiday or special family event.  Just knowing it was in the fridge was too tempting.  Most nights before said events Sean was found helping himself, along with his aunt Deece, to a bowl of what she called "Miss Shu-shan's Poddado Salad".

Red Potatoes (leave the skins on), celery, red onion and Cains mayo -- Mamma D-9's Potato Salad - #RedPotatoSalad #EggFree

Normally I'd make a vat of this for family dinners....or simply just to have it.  Seeing how we are limited on space in the RV refrigerator I had to adjust my amounts accordingly.  For the two of us this was just enough.  

It's not just a summer side in our house.  It's timeless!  Mamma D-9's Potato Salad - #RedPotatoSalad #EggFree

This is best if you make it a day ahead of time; let it mellow out in the refrigerator.  It just tastes better the next day...the potatoes absorb all the flavors and everything gets chilled to perfection.  Just keep Sean away until then!

Momma D-9's Potato Salad
makes 6 servings

1.5 pounds red potatoes
1/4 cup Cains mayonnaise
1/4 cup fine chopped celery
1/4 cup fine chopped red onion
2 tsp malt vinegar
salt & pepper to taste
2 TBS fresh fine chopped chives if in season (not shown)

Wash, and chop potatoes into 1/2" pieces.  In a large covered pot, bring water to a boil (spaghetti sized pot, filled about 2/3 of the way with water).  Add potatoes and a generous pinch of salt, vent to cover and reduce to low, keeping a gentle bubbling simmer.  Cook for about 20-25 minutes OR until potatoes are just tender.  Drain and rinse under cold water. Transfer potatoes onto a kitchen towel in a single layer and allow to dry for a few minutes. Add the potatoes into a mixing bowl, sprinkle the vinegar evenly over top, gently tossing to coat.  Fold in the mayo, and chopped veggies - gently incorporating everything.  Taste and season to your liking with salt and pepper.  Cover or wrap tightly.  Refrigerate 12-24 hours before serving.  

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