I've made this potato salad for two BBQ's so far and both times it was a big hit. This is my grandfather's recipe that I modified only slightly by making my own mayonnaise. The recipe for homemade mayonnaise follows as well. It is so easy and much more healthful than any store-bought brand. Making your own potato salad is great way to indulge in one of summer's treats without having to worry about what exactly is in that white-ish goop covering the potatoes and other vegetables. This recipe is also nutrient-dense — full of hard boiled eggs, onions, parsley, celery and healthy fats from the homemade mayonnaise. This makes enough to feed a crowd!
Granddaddy's Potato Salad adapted from a recipe by John Hobe
4 lbs red potatoes 1/2 cup white wine vinegar 1/2 cup olive oil 1 tsp salt 1/4 tsp black pepper, or more to taste 1 cup red onion, thinly sliced 1 cup celery, chopped 2 cups mayonnaise, see recipe below 5 tbs Dijon mustard 12 eggs, hard-boiled 1 cup parsley, chopped
Drop unpeeled potatoes into cold, salted water. Bring to a boil and cook until tender, but still firm. When done, drain and drop into a mixing bowl. Roughly slice them and sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper. Toss.
Add the onions, celery, mayonnaise, mustard, toss gently to combine. Add the quartered eggs and parsley and toss again. Cool to room temperature, cover and refrigerate (can be made the day before).
Before serving, toss again, correct seasonings if needed.
Homemade Mayonnaise adapted from a recipe by Alice Waters
1 egg yolk, from a pastured chicken pinch salt about 1/2 tsp water 1 cup oil (I used a combination of olive, coconut, and sesame oils)*
In a medium-sized bowl whisk together the egg yolk, pinch of salt, and 1/2 tsp water. Slowly dribble the oil into the egg mixture, whisking constantly. As the egg yolk absorbs the oil, the mixture will thicken and lighten in color. When it reaches that point, add the oil a little faster, whisking continuously. If the mixture becomes very thick before all the oil is incorporated, thin with a few drops of water. Taste and add more salt as desired. If not serving right away, refrigerate.
* Please note that when using extra virgin olive oil the mayonnaise will have a distinctly "olive-y" taste which some people do not like. The mixture I used produced a nice and more subtle flavor. Just mix equal parts of olive, coconut, and sesame oils.
Potatoes are a good source of many nutrients and minerals. They are especially high in potassium, vitamins B6 and C, niacin, pantothenic acid, calcium, iron, and dietary fiber. Potatoes contain lysine, an amino acid lacking in many grains that has been found to be helpful in treating and preventing the herpes virus. Remember that most of the nutrients and fiber are found in the skins so don't peel your potatoes and always eat the skins. Potatoes also contain chlorgenic acid, a chemical that prevents cell mutations leading to cancer. It is important to buy organic potatoes whenever possible since potatoes often have very high amounts of pesticide residue after they have been harvested. Also, most commercial potatoes have been treated with sprout inhibitors that can have harmful effects. Red potatoes are a lower glycemic choice than many other types of potatoes and therefore are a better choice for people with diabetes or other blood sugar issues.
Parsley is an extremely potent healing food. It is rich in large numbers of nutrients, chlorophyll, and carotenes. Parsley contains a high amount of vitamin C, folic acid, and iron and is a good source of minerals including magnesium, calcium, potassium, and zinc. Parsley has traditionally been used for its medicinal properties and is regarded as a nerve stimulant that helps with energy production. Parsley's volatile oil components have all shown to have anticancer effects. Parsley is also a good cleansing food and helps with liver health.
Celery is another potent healing food and is very high in vitamin C and fiber. It is a good source of potassium, calcium, folic acid, and vitamins B6, B2, and B1. Celery contains phytochemical compounds known as coumarins which are useful in cancer prevention and enhance the activity of white blood cells. Coumarin compounds also help tone the vascular system and lower blood pressure. Studies done at the University of Chicago Medical Center found that in animals given the equivalent dose of what would equal four celery ribs for a human, blood pressure was lowered by 12 to 14 percent and cholesterol was lowered by seven percent. In other clinical studies celery extract showed impressive results in treating osteoarthritis and gout pain. Study participants given 34 milligrams of the celery extract twice daily experienced significant pain relief after three weeks of use, with an average reduction in pain scores of 68 percent while some participants reported 100 percent relief from pain. Most noticed maximum benefit after six weeks of use.