By Colleen Walsh Fong

My mom made the best potato salad I ever ate. I have wonderful memories of the family picnics we shared on summer Sundays and holidays. Her simple dish was always a hit. It’s been 10 years since my mom passed away. But she’ll be with me this Memorial Day, because I remember her on holidays by creating one of the recipes she used to make holiday meals special.

I’ve put my own twist to her dish, and always receive rave reviews when I serve it.

Mary’s Memorial Day Potato Salad

Ingredients

• 5 lbs small Red-Skinned Potatoes
• 2 C Mayonnaise
• 3 stalks of Celery, diced
• 3 Scallions, diced
• Salt to taste
• 1 tsp Dijon Mustard
• 1 tsp Garlic Juice (from pressed cloves) or Garlic Blend (from tube in Refrigerator Case)
• Paprika

Equipment

• Dutch Oven (or Large Pot)
• Kitchen Fork
• Colander
• Small Mixing Bowl
• Chef’s Knife
• Cooking Spoon

Procedure

• Wash potatoes and place them in a large pot or Dutch oven.  Cover with water and bring to a boil over highest heat.  When water reaches a rolling boil, reduce heat to simmer, and cook potatoes about 1 hour until tender. Test with fork.
• Drain potatoes and cool to room temperature.
• As potatoes cool, mix mayonnaise, mustard and garlic in a small bowl.
• When potatoes have cooled completely, cut them into bite size pieces and place into large serving bowl.  Discard skin that comes off of potatoes when cutting, but leave skin on pieces where it has remained intact.
• Fold celery and scallions into potatoes.
• Salt potato mixture to taste.
• Fold mayonnaise mixture into potato mixture.  Add more mayonnaise, if necessary to bring sauce to desired creaminess.
• Sprinkle paprika lightly over potato salad.
• Serve cold.

Find more delicious recipes in the soon-to-be released Easy Weekly Meals, co-authored by Nanette Littlestone. It will be available for download to mobile devices soon. 

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