Nana's Creamy Potato Salad from Heirloom Meals

Posted at: 06/14/2012 8:14 PM | Updated at: 06/20/2012 3:40 PM

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Nana's Creamy Potato Salad

from Carole Murko - Heirloom Meals

Nana and Mom always made the best potato salad.  And not surprising, there was NO recipe.  They just knew what to do and made it sort of the same every time.  The basic ingredients were potatoes, eggs, onions, celery, parsley, mayo, and the secret ingredient pickles, pickle juice or relish, depending on what was on hand.  Nana also used this secret ingredient to make her tuna salad.  And it’s no surprise that my dad loved her potato salad and wanted it as an side dish to either bbq’ed ribs or steak.  Such a Dad meal!! My stepson says it’s like a creamy, yummy potato-egg salad!
 
5 lb bag of organic red potatoes
1 cup mayonnaise
½ cup pickle juice
1 Tbsp sugar
2-3 Tbsp Dijon mustard
5-6 hard-boiled egg yolks
1 sweet onion, chopped
3-4 celery stalks, chopped
¼ cup parsley,chopped
Salt and Pepper to taste
Paprika for garnish
Pickle slices, pepper strips and hard-boiled egg rounds for garnish
 
Place whole potatoes in a pot. Cover with water and boil for 20-30 minutes until soft. Drain and run cold water over them. Peel and place in a bowl.  “Mash” them lightly so you have a combo of potato chunks and mashed potatoes.  Add your onions, celery, and parsley . In a separate, bowl whisk together the mayo, pickle juice, sugar and mustard.  Pour over potato mixture until well coated.  Add salt and pepper to taste.  Mash the egg yolks and add to the potato salad until well incorporated.  Sprinkle with paprika and garnish any way you’d like!
 
 
5-Spice Rub for Grilled Flank Steak
BBQ’s should not break the bank. And sometimes, although hotdogs and hamburgers are the simple and fail-safe go-to, my family always seemed to serve up a london broil or flank steak on the grill as a yummy alternative. My grandmother and Mom would poke at the meat with a fork all over and then marinate it in olive oil, garlic, vinegar, salt, pepper and any available herb - basil, thyme, sage, etc. There was no recipe - just a feel for how much oil, vinegar etc. They’d place it in rectangular pyrex dish and then remember to turn it every few hours. They were highly organized cooks and would know what they were serving for dinner the day before so they would start the marinade overnight or first thing in the morning.
Fast forward to me and my crazy busy life. The lazy days of summer do not describe my life - I work hard but I also want to take advantage of sports, gardening and all those daylight hours. So, sometimes I forget to marinate the flank steak and believe me you, it needs a little something!! My solution is a spice rub. I can mix the spices together, throw the flank steak in a plastic baggie, shake it up and let stand on counter while we heat up the grill.
 
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon


Mix together, then rub into flank steak.  Place flank steak in a gallon freezer bag with any extra rub and place in fridge for at least 8 hours for maximum flavor.  Grill on stove top or outdoor grill - your choice! Slice it thinly against the grain and serve over salad or with potatoes (salad or roasted new) and any other farm fresh veggies.



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