Saturday, June 6, 2009

Opa's Potato Salad

I have so many memories of summertime traveling from Texas to Utah and visiting Omi and Opa. While we were there, Omi always took us to the park; sang to the monkeys and gave us "tea parties" in the backyard. Opa always made his Potato Salad for us. Since it is kind of a "by taste recipe", I have tried to get as close as I can to recapture those memories. (I will tell you that if you want it to taste like Opa's you have to use the brand names that are specified for the recipe.)

Opa's Potato Salad

6 heaping Tbsp Best Foods Mayo
1 tsp Grey Poupon Dijon mustard
1 tsp Rice Vinegar
1 tsp water
1/2 to 1 tsp salt
1/2 tsp pepper
2-3 shakes of Maggi
8 small Yukon gold potoates or white potatoes
2 dill pickles, seeded and diced
1/4 cup sweet onion, finely chopped
3 hard boiled eggs, peeled and roughly chopped
3 Roma Tomatoes, seeded and chopped

In a large pot, boil potatoes with skins on. The cooking time depends on the size of the potatoes. When you insert a fork, you should have some resistance towards the middle. Basically you want them done, but not mushy. In a large mixing bowl combine Mayo, mustard, vinegar, water, salt and pepper and Maggi. (When I said heaping TBSP for the Mayo I am talking about the large spoons (grown up spoons is what we call them at our house), not the measuring spoons, same with the tsp for the mustard.) Stir to combine. (You should taste a hint of the dijon flavor but not too much) Add pickles, onion and hard boiled eggs. (I put the eggs in tap water, bring it to a boil on the stove, cover it and turn off the burner. Let it sit for 10 minutes and they will turn out perfect everytime.) After the potatoes are boiled, allow them to cool and then peel and chop into bite sized pieces. Lastly add the tomatoes. It is really important to take the seeds out first and also to add them last or it will turn the sauce pink. Enjoy!


Heidi said...

This recipe seems very similar to the one my mom makes only instead of dijon mustard, she uses plain old yellow mustard. Also, she uses the vinegar from the pickles (pickle juice) to add tartness, not rice vinegar and no Maggi. My mom also swears about using Best Foods Mayo and yukon gold potatoes. One additional ingredient that I personally love best about my mom's potato salad and you might want to try, is she adds one or two granny smith apples! SO good!

Wendy said...

Deb -- I'm SO glad you posted this! No lie, I was just going to call you and ask you to! I lost my copy of Opa's recipe when my poor old computer crashed last summer. You're a mind reader and and an awesome sister. Love ya. :-)

Heidi -- I loved seeing your comment here, and I love that we both have a German heritage. Just another way we are kindred spirits!

Rebekah said...

This is the perfect summer recipe. When I think of summer I think of Liberty park and Opa's potato salad.

Chris' dr. is close to Omi and Opa's so whenever the kids and I take him to an appt. we always stop in at the old house and go to the park.

Thanks for posting this recipe; it is definitely a family favorite!