Our features editor, Judyth Ann Watson-Remy, is known all around these parts as a ‘master potato salad maker!’ Judy’s salad is a must-bring staple for all of our gatherings. Once it appears on our table, it’s gone in a flash!
Summer is here and so are the much-anticipated cookouts, picnics, and backyard BBQ’s. Actually, potato salad is a gathering staple for any occasion, especially in the Black community. The cornerstone item on a soul food plate just wonderfully completes our holy food trinity of mac and cheese, yams and of course…potato salad. The cultural dish is usually the first to go at get-togethers, and there are rarely any leftovers.
After much prodding, Judy had decided to share her famous potato salad recipe with you, the readers. If you love potato salad as much as we do here at 50BOLD, then you will love Judy’s salad because she definitely, ‘puts her foot in it!’ Have mercy!
Ingredients
2 ½ pounds medium white potatoes
Kosher salt (for boiling the potatoes)
Salt and black pepper to taste
6 hard-boiled eggs, finely dice 5 of them
1 ½ cups mayonnaise
½ cup finely diced red onion
¼ cup of finely diced scallions
½ cup finely diced green bell pepper
¼ cup finely diced celery
2 tablespoons yellow mustard
2 ½ tablespoons sweet relish
½ teaspoon of cayenne pepper
1 teaspoon of onion powder
Paprika
Directions
Place the potatoes and about 2 tablespoons of Kosher salt in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender but NOT mushy. Drain and let cool slightly.
Cut the potatoes into quarters and put them in an extra-large bowl. Sprinkle with the cayenne pepper, salt, onion powder, and black pepper; toss gently until evenly coated. Mix in the hard-boiled eggs.
In a separate bowl, stir together the mayonnaise, red onions, peppers, scallions, celery, mustard, and relish. Fold the dressing into the potato and egg mixture. Sprinkle paprika for color, and slice a hard-boiled egg to add as garnish. Serve chilled or at room temperature.
