I’ve always found it funny that our tastes change. As a kid, I wasn’t a picky-eater per se, but there were certain things I didn’t like. Sure, I grew up eating Vietnamese food on the southwest side of Houston and didn’t bat an eye at the wonderfully crunchy jellyfish salad at our spot Tay Do. Or those wood ear mushrooms in a bowl of hot and sour soup, but normal button mushrooms in beef stroganoff, no thanks. Or raw tomatoes. Or my Mom’s potato salad.
I’ve come around on mushrooms, tomatoes, but most importantly, on my Mom’s potato salad.
My Mom’s potato salad is a pretty classic mayo-based style but I think the addition of lots of pickles and pickle jar “juice” really makes it special.
Mom’s Potato Salad
From my Mom’s recipe files, with guidance from Deb for proportions.
3 pounds red potatoes; skins on, boiled until fork tender, but not over done, cool
5-6 stalks celery; sliced lengthwise, then diced
1 bunch green onions; diced
3-4 dill pickles; chopped
1 small jar of pimentos; drained
2-3 hard-boiled eggs*, chopped
2/3 cup mayo
fresh cracked pepper
Dice potatoes into mouth sized chunks and transfer to a large bowl. Stir in the celery, pimentos, pickles, green onions and eggs. Add the mayo and stir into everything is well coated. Add pickle jar juice to tasty. Top with lots of cracked black pepper to taste.