Mimi’s Potato Salad : A Cookalong Original
You know how you love to put ketchup on your french fries? This is that much-loved flavor combo in a potato salad. More traditional seasonings are included in this unique recipe as well, and it may quickly become your favorite. (Please see the Additional Notes below before you prepare this recipe.)
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Boiling: 20 min
Chopping and mixing: 20 min
Cooling: 45+ min
Total time: about 2 hours
4-6 boiled, peeled, chopped potatoes
A clutch of hard boiled eggs (4-6--save one for garnish)
Globs of Miracle Whip (or mayonnaise, if you like it less sweet)
Several glugs of ketchup
A slug of Worchestershire
A dollop of vinegar
Celery seed (enough to speckle mixture)
A dozen shakes of pepper
A mess of onions, minced
Some diced cucumber (optional)
Whatever odds and ends appeal to you, to taste
Paprika for garnish
Number of Servings
Hard boil the eggs
Be sure to have an Expert on hand to taste-test
This was my mother’s recipe, just the way she passed it on to me. You’ll have to be your own judge about actual amounts–I encourage you to taste as you go.
PLEASE NOTE: In the podcast, I boil the eggs and then let them sit, covered, for 11 minutes. You will do better to let them sit for 12-13 minutes.
Also, in the podcast, I use my mother’s method for boiling the potatoes, but I found they weren’t done enough. Rather than boiling them for 10 minutes, I recommend boiling them for 15 minutes, and then letting them sit in the hot water, uncovered, till the water is cool enough to fish the potatoes out by hand.
For a more traditional potato salad, try this.