Grandma Odom’s Sitting Potato Salad

I love to make this recipe and hope that you will too!

Grandma Odom’s Sitting Potato Salad


3 ½ pounds red bliss potatoes (about 9 large potatoes), washed Kosher salt 1 ½ cups real mayonnaise (preferably Hellmann's) 2 tablespoons, plus 1 teaspoon apple cider vinegar 1 teaspoon sugar 1 teaspoon salt 2 ½ teaspoons Coleman's dry mustard or 1 tablespoon Dijon mustard 1/3 cup sour gherkhins or about 10 French-style gherkins (cornichons) ½ cup bread and butter (sweet) pickles, about 10 large slices 1 cup celery, chopped (about 2 large stalks) 1 bunch scallions, chopped with only about 2 inches of the green tops 2 hard boiled eggs, optional Sea salt Freshly ground pepper


Place potatoes in a large stockpot filled with cold water and a generous sprinkle of kosher salt. Bring to a boil and let simmer until potatoes are done. Meanwhile, make the dressing by combining all ingredients, adding more vinegar if too thick. Taste and adjust seasonings. Set aside. To test for doneness, slip a thin paring knife into the center of a potato; if the potato resists, it's still not done. Remove from water and let cool just so you can peel and dice the potatoes. Peel potatoes; the skin should literally slip right off. Dice by cutting with a sharp knife in a sawing motion. If you push down the potatoes will crack and you won't have nice square pieces. As you dice the potatoes, put in a large non-reactive bowl and dress potatoes with a little of the dressing. Continue until all potatoes are cut and the salad has the right consistency. If it is too dry, add more dressing. If it is too wet, add more potatoes. Mix well. Place in an airtight container and refrigerate overnight. Just before serving, adjust seasonings to taste. Serve chilled with favorite picnic (fried chicken) food or barbecue.

SidesElizabeth Karmel