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Medora III’s Potato Salad

May 11, 2012

It’s an eternal debate: mustard based or mayonnaise based potato salad.  Well, I grew up eating the following recipe which is my grandmother’s – Medora III – recipe.  She is an anomaly as she has always said that she doesn’t like to cook. Yet, she is one of the most creative and best cooks I’ve ever known. This taught me a very valuable life lesson: even when you don’t like doing something, do it well anyway.  And, she did.

One thing I wish to point out about this recipe – and what makes it different – is that she makes a dressing of some of the key ingredients found in most potato salad recipes.  And, if you can make it ahead and let it sit in the refrigerater overnight, well…it goes from “good” to AMAZING!

Medora III’s Potato Salad

12 – ½ cup servings

Or

6 – 1 cup servings

2 ½ pounds of red potatoes (about 6 medium)

½ medium onion – diced

1 stalk of celery – diced

¾ tsp. salt

Boil the potatoes in salted water until “fork tender”.  Drain the potatoes and allow to cool to room temperature.  Peel the potatoes and cut into cubes. Place cubes in 2 ½ quart glass bowl.  Add diced onion, celery and salt.  Cover and refrigerate overnight or for 6 – 8 hours.

Dressing:

4 boiled eggs cooled and peeled

½ tsp. garlic powder

¼ tsp. salt

½ tsp pepper

2 shakes of hot pepper sauce

3 TBSP. sweet pickle relish

½ cup mayonnaise

On a small plate, mash the eggs then put in a small mixing bowl.  Add the next 6 ingredients and mix well.

Add the dressing to the potatoes and mix gently but well.  Garnish with pepper and/or paprika and/or a sliced hard boiled egg.

Optional Add Ins (with the dressing): 

6 pieces of cooked, crumbled bacon

1 TBSP. chopped black olive

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