Seth recently said, "It's not summer until you make potato salad." It's true. It's one of those dishes that you could make any time of year, but fixing it in December would be like wearing a Hawaiian shirt to a Christmas Party in Detroit. Neither would fit in with reindeer sweaters.
So in the name of celebrating summer, you must go make this potato salad. I like all kinds of potato salad (come on, mayo, potatoes, salt, what's not to like?), but this is the one I always come back to. It's simple yet divine. Perfect for picnics but not so unassuming it couldn't make an appearance at a set table either.
I have written about it before, so I won't repeat the details. Here is where you'll find the backstory. Enjoy the summer. It won't be too long before those tacky sweaters will be in season.
Grandma Sarah's Potato Salad
5 pounds of Russet potatoes
1 bunch of celery, chopped
1 medium red onion, diced
2 eggs, hard boiled and peeled
3 cups of mayonnaise (no Miracle Whip, please)
1 4oz jar of diced pimentos (find them in grocery aisle near pickled asparagus and such)
S & P to taste
Peel, rinse and dice potatoes. Boil until tender in a large, liberally salted pot of water. Drain. Lay potatoes out on a cookie sheet to cool. Speed up the process by placing freezer bags filled with ice on top of them.
Chop one bunch of celery, dice the onion and egg. Combine celery, onion, egg, pimentos (juice and all), mayo, salt, pepper and potatoes in a large bowl. Gently mix to combine, making sure not to mash potatoes.
Season to taste. Chill, serve cold.
Note: Obviously, one only needs five pounds if you're feeding the entire church congregation. Scale down as necessary. Also, you can leave out ingredients you don't like, but do keep in mind that potato salad is not only about taste, but texture, too. The onions and celery add a delicious crunch.