There are certain foods in life, that when eaten, remind me of a specific person, time, or place. This potato salad takes me back in many ways… countless family parties, picnics, watching my dad boil 10+ pounds of potatoes to feed 20 men on a hunting trip. Most of all, this is a food that reminds me of my grandparents.
My dad’s father (Pappap) was credited with this recipe, and my grandmother (Ma) has also made it for many an occasion. Many of the family recipes I have shared with you here come from a special little book, handmade by my mom and dad for me a few years ago for Christmas. Handwritten recipe cards filled with all of my childhood favorites – from shrimp scampi and crab cakes to crepes and Christmas cookies. I turn to this book frequently to share the memories made through food in our house with others.
I’m sure my Pappap had never heard of Greek yogurt (he passed away several years before I ever tasted it), but I hope he would approve of my slightly updated version of his legendary potato salad. I also added a handful of fresh parsley, as fresh herbs seem to make everything more flavorful. The perfect addition to an end-of-summer picnic, this potato salad is a staple that I plan to pass along to my children someday.
Pappap’s potato salad
- 2 pounds potatoes (I used half russet and half baby red this time), cut into ¾” pieces
- 4 extra large eggs (or 6 large), hard-boiled
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 handful fresh parsley, chopped
- 6 heaping tablespoons plain Greek yogurt (or mayo)
- 4 tablespoons cider vinegar
- 3/4 teaspoon sugar
- salt & pepper to taste
Boil potatoes until tender (about 30 minutes). I like to leave the skins on, but feel free to remove them if you prefer. Peel eggs and roughly chop.
Mix potatoes, eggs, celery, onion, parlsey, salt, and pepper to blend. Whisk together the yogurt/mayo and cider vinegar, adding sugar until smooth. Fold the dressing gently into the potato mixture. Chill in refrigerator until ready to serve.