There are all sorts of potato salads, up and down the American taste spectrum. From bland, overdressed, gag-inducing dollops of something yellow and mushy to a perfect symphony of taste, texture and eye appeal – United States is a nation that cannot have enough of all of them. But the potato salad that would triumph anytime, anywhere, is Mom’s Potato Salad. Naturally, there are many Moms and therefore many Mom’s recipes. But whatever that may be, there’s incredible nostalgia for the childhood pleasures of a mound of potato salad that a mom has prepared according to a time-honored family recipe, and we’re obsessed with the very idea of them.
Chef John Howie shares the recipe of his own Mom’s Potato Salad – the comfort food he grew up loving and identifying with:
CHEF JOHN HOWIE’S MOM’S POTATO SALAD
• Russet Potatoes – 2 pounds (baked, peeled and cut into ½” pieces)
• Celery – ¾ cup (diced into ¼” pieces.)
• White Onion – ¾ cup (diced ¼”)
• Black Olives – 1/3 cup (sliced)
• Dill Pickles – ¾ cup (diced ¼”)
• Celery Seeds – 1 teaspoon
• Hardboiled eggs – 3 (diced ¼”)
• Kosher Salt – 1 teaspoon
• Black Pepper – ½ teaspoon (ground)
• Mayonnaise – 1 ¼ cup
• Gently mix all the above ingredients together. Chill overnight in the refrigerator and serve the next day.