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I come from a family of cooks, but I can’t think of a single written recipe that my two siblings or I make that has floated down the generational lines to our daily lives. We’re just not a hand-me-down recipe kind of family.
Luckily, generational habits are easily transferable, and my kitchen is rich with inheritance. I have Ben’s mom’s blueberry cake, my mother-in-law’s chili, and my best something borrowed: a four-generation-old potato salad from my friend Michaela’s great-grandmother Agnes.
Made creamy with hard-boiled egg yolks, perky with quick-pickled red onions, and pretty with a flurry of parsley, it’s the only recipe I turn to for summer get-togethers year after year. When the thermostat hits 80°F, I channel Agnes, imagining her making this recipe before she even had a refrigerator. I’ll hand the recipe down to my son, who will make his own tiny changes, like I have. Maybe we’ll call it the 5G Potato Salad from now on.
Simply Recipes / Frank Tiu
Why This Salad Became an Heirloom
The genius of this potato salad is that as the potatoes cool, they soak up the vinegar flavor before they soak up the mayonnaise, which means the vinegar doesn’t get lost but the end result is still really creamy, satisfying both Camp Vinegar and Camp Mayo.
Other Ways To Make It Yours
- Add 2 tablespoons Dijon mustard and a handful of chopped herbs with the mayo.
- Mix in cooked, crumbled bacon and finely chopped celery.
- Add the onions raw, like Agnes did, with the parsley.
- Double the salt and vinegar for a salt-and-vinegar potato salad.
Simply Recipes / Frank Tiu
This potato salad is really best made the day before it’s served.
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3 pounds medium red-skinned potatoes
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1/2 cup finely chopped red onion
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1/3 cup white vinegar
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1 1/2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper, plus more to taste
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4 large hard boiled eggs, peeled and chopped
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3 tablespoons chopped fresh parsley leaves
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1/3 cup vegetable oil
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1 cup mayonnaise
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Cook the potatoes:
Place the potatoes in a large pot and add cold water to cover by about an inch. Bring to a boil over high heat, then reduce the heat to medium and simmer until tender, about 20 minutes. Strain the potatoes and set aside to cool for 15 minutes.
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Prepare the dressing:
Meanwhile, in a small bowl, stir together the red onion with the vinegar, salt, and black pepper. Set aside.
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Assemble the salad:
Slice the cooled potatoes 1/4-inch thick and spread about a third of them in the bottom of a large bowl. Scatter a third of the eggs and parsley over the potatoes. Whisk the oil into the onion mixture, then spoon about a third of it over the potatoes. Repeat, adding two more layers.
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Marinate and serve:
Chill, covered, 1 to 24 hours. Gently fold in the mayonnaise. Season to taste with additional salt and pepper, and serve. Refrigerate, covered for up to 3 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 472 | Calories |
| 32g | Fat |
| 38g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 472 |
| % Daily Value* | |
| 32g | 42% |
| Saturated Fat 5g | 27% |
| 105mg | 35% |
| 460mg | 20% |
| 38g | 14% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| 8g | |
| Vitamin C 19mg | 95% |
| Calcium 47mg | 4% |
| Iron 2mg | 13% |
| Potassium 980mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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