Bill Smith – Crook’s Corner – Chapel Hill NC – serves 4 to 6
Bill says, “ There are three kinds of people in the world. One kind believes that there is only one recipe for potato salad. Probably the one that Mama used. Another can’t wait to try a new recipe for potato salad. The third acknowledges that there are many kinds of potato salad but really only likes the one that Mama made. The third group holds the balance of power. This is not a family recipe but one developed over time and motivated by a love of grease and salt.”
I’ve made this salad many times and it is just great. It is good cold and really good when still warm.
21/2 pounds of Yukon Gold or another firm potato, peeled if you like, and cut in random sized pieces.
3 teaspoons salt
½ cup Hellmann’s or other good quality mayonnaise
¼ cup French’s Ballpark or your favorite yellow mustard
½ cup sweet pickle relish or chowchow with some of it’s juice – I use Wickle’s
6 to 8 slices of good bacon, according to your taste – cooked and diced
1 teaspoon celery seeds
1 bunch of scallions(white and green parts), trimmed and chopped
1 tablespoon chopped fresh parsley
Put potatoes in a three quart sauce pan and cover with 2 inches of water.
Add 2 teasspoons of the salt
Bring to a boil until larger pieces can easily pierced with a fork
Drain the potatoes in a colander and allow them to sit until they are dried a little by their own heat.
Transfer to a large bowl, and while still warm add the mustard and mayonnaise. Stir vigorously for a minute to mash up the smaller pieces, and then fold in everything else.
I love this potato salad just the way Bill does it. There are zillions of variations. Here are
a few.
Starting with the recipe above… and in most cases, taking out the bacon
Substitute Dijon for the mustard – maybe half and half for a spice up
Add a stalk of celery
Add ¼ cup parsley
Add up to three hard-boiled and chopped eggs
Add red wine vinegar – a splash up to a tablespoon or two – taste as you add
Add ¼ cup of fresh cilantro and 1 tablespoon canned chipotle in adobo sauce, finishing with a teaspoon or so of limejuice
Add 2 tablespoons of fresh tarragon
Add horseradish to taste