In honor of the delicious potatoes that have been coming to the West Frederick Farmer's Market, I share with you my great grandmother's potato salad. She was Pennsylvania Dutch, in other words, German, and this recipe was lovingly passed from my mother to me.
- 5 pounds of potatoes, peeled and cut into bite-size cubes
- 3-4 large celery stalks
- 1 large onion or one bunch spring onions
- 6 eggs
- yellow mustard
- mayonnaise
- salt
- pepper
- cider vinegar
- sugar
- parsley
- paprika
Boil eggs and potatoes in boiling water about 20 minutes. Drain in colander. Remove eggs and set aside to cool. In big bowl (I mean big) while potatoes are still hot, layer potatoes with salt, pepper, sugar, and vinegar. How much? Good question. Altogether you will use about 1/4 cup of sugar and 1/3 c vinegar. Do not toss. Let cool. Vinegar will absorb into potatoes. Cut celery, onions, and fresh parsley. After eggs cool, peel and slice 4 of the eggs. Save two for the top. When potatoes are cool enough not to much, stir in celery, onions, parsley, mayo, and mustard. Use more mayo than mustard. To taste. (I know this is maddening. Use about 1/4 c yellow mustard and 3/4 cup mayo and go from there). Stir gently. Blend in sliced eggs towards the end. Decorate the top with remaining two sliced eggs . Sprinkle with paprika and hide from Dad until serving.
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