Margaux says…

This is the potato salad that I grew up with and that my mom grew up with.  Actually, I can’t really say that  its Grandma’s recipe, but its pretty close.  My mom changed some things, and then I’ve changed some things.  I’d never even seen the recipe until I asked my mom to email it to me last week so that I could submit it to food52’s “best potato salad” contest this week.  I thought I’d actually take a look at the original recipe, to use as a reference for quantities and such…I pretty much wing it every time I make it.  It turns out that Grandma didn’t even follow the recipe either.  So I just went ahead and made it last night, and kept track of what I was putting into it.  Here’s what I came up with:

Ripe Olive Potato Salad

  • 3 cups new red potatoes, cut into 1 1/2″ pieces
  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup oil cured black olives, pitted and sliced
  • 2 hard boiled eggs, sliced
  • 2 celery stalks, sliced
  • 1/2 cup cucumber, diced
  • 1/4 cup pimento or roasted red pepper, diced
  • 1/4 cup red onion, chopped
  • 1/2 cup mayonnaise
  • paprika for garnish
  1. Boil potatoes in salted water until just tender, about 15 minutes.
  2. Place cooked potatoes into a 9×13″ glass baking dish, and pour olive oil, vinegar, salt and pepper over them. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
  3. In a large bowl, combine marinated potatoes, olives, celery, cucumber, pimento, onion, and one of the eggs. Gently mix in the mayo. Top salad with the other sliced egg, and sprinkle with paprika.

Some side notes:

We usually just use canned black olives, but its really way better when you get oil-cured black olives from the olive bar at your grocery store.  Also, Grandma, my mom and I have always put radishes in it, and omitted the pimento.  But when I saw the original recipe, it had pimento and no radishes, so I tried that version and loved it.  I thought it went really well with the olives.  I also got the pimento at the olive bar instead of jarred (they’re thinly sliced roasted red peppers).  My mom thinks that Grandma just didn’t like pimento, so she substituted the radishes to keep the splash of red color.  I’m wondering if she also did it because radishes were always in the garden, pimento is not.  But if you agree that pimento isn’t your thing, the radishes are also quite good in it.