Granbobbie’s potato salad

Try Granbobbie’s irresistible potato salad recipe for a delightful culinary experience! Bursting with flavors and textures guaranteed to tantalize your taste buds.

Ingredients:

• 3 tablespoons kosher salt, divided (plus more to taste)
• 1810g Yukon Gold potatoes, skin on
• 1/2 cup mayonnaise (Hellman’s preferred), plus more to taste
• 1 small yellow onion, finely diced
• 3 stalks celery, finely diced (about ½ cup)
• 1/4 cup sweet relish
• 3 tablespoons yellow mustard, plus more to taste
• Freshly ground black pepper

Instructions:

1. Put 2 tablespoons of salt into a large pot of water and bring it to a boil over high heat. Once the water is boiling, gently add the potatoes one by one to prevent any splashing. Cook until the potatoes can be easily pierced with a fork, which should take approximately 20 to 25 minutes depending on the size of your potatoes.
2. After the potatoes have finished cooking, position a colander in the sink and pour the contents of the pot into it. Let the potatoes sit in the colander in the sink to cool for a minimum of 10 minutes or up to 1 hour. Alternatively, you can boil the potatoes in advance and refrigerate them overnight if you intend to assemble the dish the next day.
3. While the potatoes are cooling, combine mayonnaise, onion, celery, relish, mustard, the remaining 1 tablespoon of salt, and a generous pinch of freshly ground black pepper in a large bowl. Stir well to mix the ingredients and set the bowl aside.
4. Once the potatoes have cooled down enough to touch, carefully peel off the skin using a small paring knife. My grandmother, Granbobbie, used to hold a potato in her non-dominant hand and the knife in the other hand to peel the skin off one side at a time by pressing the knife against her thumb as she peeled. I follow the same method, but if you prefer, you can use a cutting board instead of risking cutting your hands.
5. Dice all the peeled potatoes into ½-inch cubes and add them to the bowl with the sauce. Mix everything together and taste the dish for seasoning, adjusting with more salt or pepper if necessary.

Summary:

• Calories: 2355 kcal
• Fat: 93 g
• Protein: 41 g
• Carbs: 354 g
• Potassium: 8119 mg
• Magnesium: 467 mg