Posted by: marthabernie | August 29, 2013

My Best (Farmhouse) Potato Salad – Thanks, Mom! (Gluten Free)

I had a bunch of people for dinner a couple of Sundays ago, and I made my favorite potato salad recipe as one of the side dishes.  Everyone has a favorite potato salad, I think…usually the one their mother or grandmother made.  And of course, you can add just about anything to the potatoes that you like.  The recipe that follows is a combination of the one my mother made, along with the additions I made when I discovered dill as a great seasoning for potato salad many years ago.  I often make one with just red potatoes, mayonnaise, salt, pepper and dill, but the one below is more like the one my mother made.  When she was growing up on the farm in Missouri, they did not go to the trouble of making mayonnaise so they just melted butter on the potatoes before they cooled, then added other things.  When she came to California in the 1930’s, she discovered mayonnaise in the stores but never stopped melting the butter over the cut potatoes before adding the mayo!  I call this the farmhouse version because of the fat, but if you go to the trouble of making potato salad, it might as well be good!  And the no-fat mayo version can be made another day.  Anyway, this was a huge success at my dinner party the other night!


6 large Yukon Gold potatoes

4 hard cooked eggs, chopped

1 cup white vinegar

5 tablespoons melted butter

salt and pepper

1 teaspoon dried dill

1 teaspoon dried chives

3 tablespoons cider vinegar

2/3 cup Best Foods mayonnaise

2 heaping tablespoons Dijon mustard

1/2 cup chopped fresh chives

3/4 cup thinly sliced celery

1/4 cup fresh dill, chopped finely plus several sprigs for decorating later

8 pieces cooked bacon (I use the precooked kind that heats up in the microwave) – crumbled

Place unpeeled potatoes in a pot large enough so that the potatoes are not stacked on top of each other.  Cover in water plus about one inch over the tops of potatoes; add one cup white vinegar to the water and one tablespoon salt; heat to boiling and cook until a fork goes into potato, but not soft (this keeps them from getting mushy from the dressing etc).  Remove from heat and cool (do not rinse in cold water).  Once the potatoes are cool enough to handle (but not cold), remove the skins and then cut into bite-size chunks.  Remove to a large mixing bowl and drizzle with cider vinegar and toss to cover;  then drizzle butter over all, stirring to cover all pieces.  Season with salt, black and white pepper.  Add dried dill and dried chives and stir again.

By this time, the potatoes should be room temperature, but if not, wait a few minutes until they are; then add the mayo, Dijon mustard, fresh chives, fresh dill, celery, 2/3 of the crumbled bacon and eggs.  Stir to combine and leave in refrigerator for at least a few hours; overnight is even better.   Remove to a serving dish and garnish with the fresh dill sprigs and remaining crumbled bacon just before serving.


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