Becky Zahrte, an administrative assistant at Crittenden County Cooperative Extension Service, says her grandmother’s recipe for potato salad is sure to offer a new treat for gatherings.
“This is a family go-to for all of our get-togethers and church functions,” Zahrte said. “I hope you enjoy it as much as my family does.”
Her grandmother, Helen Wood, was born in 1920 in Gary, Ind. She was a housewife who lived in Black River Falls, Wisc., and raised two children.
- 5 lb. bag of potatoes peeled and cubed.
- Dozen hard-boiled eggs.
- Medium bunch of celery chunked.
- Mayonnaise (to reach desired consistency).
- Lawry’s season salt.
Boil the peeled/cubed potatoes in salt water until tender and can be easily pierced with a fork. While potatoes are boiling, peel and rough chop up the boiled eggs into a large mixing bowl. Wash and chop celery to desired size.
“We prefer ours with the stalks cut in half and then cut into quarter-inch pieces,” Zahrte said.
Add celery to the boiled eggs in the bowl. After potatoes are done boiling, strain water off and let sit for 15-20 minutes to cool slightly. Add potatoes to the bowl and cross-cut with two knives the potatoes, celery and egg in the bowl until you have reached the desired chunk size. Add 1-2 cups of mayonnaise and Lawry’s season salt to taste.
“You want a slightly creamy texture,” Zahrte said. “As the mixture cools in the refrigerator, the moisture will be soaked in.
“This can be served as soon as you are done making; however, letting it sit overnight in the refrigerator allows for the seasoning to set in, and it will taste much better.”
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