What do you do when you have a bag of potatoes about to go bad? Call up your grandmother for her famous recipe. And of course she responds with: some of this, a little bit of that; no real measurements here.
Well I tried it out last night. And of course it didn't come out as well as when she makes it, (but hey it's still pretty delicious; I think I'd feel sacrilegious if I could make it taste just as good), and of course I forgot to measure anything for when I blogged about it. But here's my loose recipe:
Cook the potatoes. I used 3-4 medium sized potatoes which made an ok sized batch, I might use more next time. The potatoes will cook faster if you chop them up first; I did about half-inch cubes. Boil them for about 10-15 minutes, until they are soft enough to put a fork through, but not too soft that they crumble. Strain them and let them cool for 5-10 minutes so they are still warm but not too hot. (Not sure what this is for but it's what I was directed to do.) Chop up some onion, I used about 1/2 of a vidalia onion, and put it in a large bowl with your potatoes. Stir together potatoes, onion, oil and vinegar. I really can't tell you my measurements. If I had to guess, I'd go with 1-2 tbsp of oil and maybe 1/4-1/3 cup of vinegar. Just pour on some vinegar, give it a taste and add more as necessary. When everything is fully mixed, add about 1 tbsp of mayo and sprinkle with parsley. Chill before serving.
Not only is this potato salad delicious but I also love that there is barely any mayonnaise. I am a huge fan of all summer sides: potato salad, cole slaw, macaroni salad; but there's always SO much mayo. This recipe barely needs it, so it's a lot healthier than most. Good luck on competing with a grandmother when making this one!
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