When I was a small boy, my grandmother made this delicious, simple potato salad whenever we visited her. Despite my love of potatoes, I refused to eat this because it had onions and peppers in it. Trips to her house were nice; she would always have cold-cuts and cheese ready to make sandwiches on the table when we arrived. This potato salad and a jar of Hellman's mayonnaise would be there too. Unlike traditional potato salads, this one had no mayo in it at all. But I vividly remember putting Hellman's on my sandwich made with roast beef, tomato slices and Muenster cheese (this was novel to me as my mother never kept mayonnaise at home).
As I grew older, my mother continued to make this potato salad. I began to acquire a love for it because it smells wonderful (I would simply eat around the peppers and onions). As my tastes developed as an adult, I started making it myself the very same way that my grandmother and my mother did all of those years ago. Man is it good! There is something so perfect about this simple combination of flavors; omitting one changes everything. It is even better after sitting in the refrigerator for a day or so; all the dressing gets absorbed into the potatoes. Yum!
As part as our Memorial Day meal, I had a craving for this old family recipe and decided to make it for Jackie and the kids. Jackie loved it (as I knew she would), but the kids (in the same familiar fashion) curled up their noses at the onions and peppers. They did, however, eat around them, devouring the succulent potatoes coated with the perfect blend of simple flavors. This is a great salad to make in a large quantity and keep for 5-6 days in the refrigerator, as it only gets better. As I am sure my kids will discover sometime soon, Grandma had it right.
- 3 pound potatoes standard russets work well
- 1 medium bell pepper
- 1 scallion (green onion)
- 1 C olive oil
- ½ C red wine vinegar
- 2 tsp. garlic powder
- 2 tsp. kosher salt
- fresh ground black pepper
- In a large stock pot, place your potatoes and cover with water to 2 inches over potatoes
- Cook until tender ( my tip is when you insert a knife into the center and pick the potato up it will fall freely off the knife)
- The potatoes may not cook evenly depending on size so check the smaller ones and remove as they are tender and place them on a tray until all the potatoes are tender.
- Place tray in refrigerator to cool for about an hour.
- Remove from refrigerator and use a butter knife to remove the skin
- Dice the potatoes in bite size pieces and place in mixing bowl
- Dice the green pepper into ¼ pieces and add to potatoes
- Slice the green onion in ⅛ inch slices and add.
- Add remaining ingredients and mix thoroughly until well mixed
- Transfer to an air tight container and place in the refrigerator for at least an hour but up to 6 days
- Serve and Enjoy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vinaigrette succulent potato salad
- Cuisine: American