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Potato Salad
- 6 to 8 medium sized Idaho Potatoes or Yukon Gold if available.
- 1 small red onion
- 5 celery stalks
- 3 hard-boiled eggs
- ½ cup sweet or dill pickle relish
- Homemade mayonnaise (see recipe below)
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon salt (more to suit your taste if necessary)
- 1 ½ teaspoon white pepper
Peel and boil the potatoes whole slowly & simmer until they are thoroughly done, should take 20 to 30 minutes. You want them to be done but not mealy. They should stay firm but done. Mash them gently leaving some pieces unmashed. Completely cool the potatoes. Remove strings from the celery stalks and finely chop. You should have at least one cup of chopped celery. Next add the finely chopped small red onion, pickle relish and chopped eggs. Prepare mayonnaise by separating 2 egg yolks from the whites in a bowl or food processor. Add a dash of salt (1/4 teaspoon). Next add 1 cup of extra virgin olive oil by dribbling it slowly in the bowl while beating furiously the egg yolk mixture. This will make a large cup of mayonnaise, just the right amount for the potato salad. Add a tablespoon of lemon juice or white wine vinegar to the mayonnaise mixture along with a tablespoon of prepared mustard. Next add the white pepper & salt to taste. Combine with the potato mixture. Refrigerate at least 1 hour.
