It’s heating up in New Jersey and that means it’s time for some serious barbecue! This recipe is the perfect side to any fancy barbecue, which is why it makes an appearance on my table every Memorial Day weekend.
It was my grandmother’s recipe and I adore my grandmother. I had the pleasure of living with her for a long period of time when I was growing up. In the Bronx as a child, every night when my grandfather was alive and he and my mother came home from work, on the table there was always a meal, and a good meal.
In the summer, the fare is lighter, but for the most part you can count on meat and potatoes at 6:00 pm on the dot every night of the week, 5:00 pm on Saturday and 4:00 pm on Sunday. When I was a kid I didn’t have a watch, my ass is still in that seat for dinner or I wouldn’t eat and you know what I feel about not eating!
I was there on time every night. My grandmother always cooked meat the hell because that’s how they did it back then. Mutton was always well overcooked, not charred, but well overcooked, and every kind of meat was well cooked. Sometimes I needed dental charts to figure it out but all was well.
I really enjoyed sitting around the table chatting with my grandparents and mum and enjoying these family meals. It made me appreciate the importance of sharing a meal with the people you love. Nana has prepared an amazing potato salad, just amazing! When I was in college, I moved into our house so I shared that recipe and we made it together. I saved the recipe because I liked it so much. I liked it very much too, here is the recipe.
3 pounds Red Bliss Potatoes, peeled and diced (some of you may like
Keep peeling, that’s fine. Works fine on or off.)
2 12 ribs finely chopped celery (small as you can be)
1⁄2 large red onion, finely chopped (as small as possible)
3 hard-boiled eggs (remove the yolk and chop the egg white well and set the cooked yolk aside)
1 14 cups Hellmann’s Mayonnaise (I only use Hellmann’s mayonnaise in all my dishes that call for mayonnaise. No other brand.)
1 tablespoon of mustard
1 tablespoon sugar
3 tablespoons vegetable or canola oil
1⁄4 cup white vinegar
Salt and freshly ground pepper
1⁄4 cup fresh chopped parsley, for garnish
How to assemble it:
Boil potatoes until tender with a fork. Strain and if you peel potatoes, it’s time to peel them. Potato cubes and add to a large bowl. Add vinegar while it is still warm. Mix well, let cool, cover in refrigerator for at least an hour.
Once the potatoes have cooled, in a separate mixing bowl, mix together the mayonnaise, mustard, sugar, and finely chopped egg yolk. In a bowl with the potatoes, add the oil, celery, onions, egg whites, and sugar. Mix mayonnaise with potatoes. Add salt and pepper and stir well until all the potatoes are covered with the mayonnaise mixture.
Sprinkle fresh parsley. Let the potato salad cool in the refrigerator for at least 2 1/2 hours, preferably overnight, to allow all of these ingredients to combine well.
The post above reflects the thoughts and observations of New Jersey 101.5 Weekend Host Big Joe Henry. Any opinions expressed are those of Big Joe.
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