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Family Heritage Potato Salad

Usually I smiled at a fun-filled summer day at the lake. But one summer day in 2000, my heart raced. My newly rediscovered, all-grown-up birth daughter Anne was among the precious cargo. Born in 1972 and placed for adoption three days later, Anne and I reunited 27 years later and had been secretly meeting for almost a year. On this Lost Lake day, Anne joined her first Kelly family outing. I fretted over everything. Would she like us? Would the four Kelly kids behave? Would there just be awkward stares across the picnic table? My biggest worry was the food - especially the seemingly benign picnic staple: the potato salad. It started out to be a lovely day. But then the dreaded moment came: the potato salad tasting. I gratefully absorbed her "ooh's" and "ahh's" over my potato salad. And then, of course, I cried. Tears of joy, to be sure, but mostly tears of relief. She liked my potato salad. She liked us. She liked me. Everything was going to be all right.

apronstrings Family Heritage Potato Salad
  • 5 pounds Russet potatoes
  • 6 Large eggs, hard boiled
  • 3 Celery Stalks, thinly sliced
  • 1/2 cup diced dill pickles
  • 3 Green onions, thinly sliced
  • 1/2 cup minced fresh dill
  • 1 cup mayonnaise
  • 1 ounce Packet dried Ranch dressing mix
  • 1/2 cup dill pickle juice

Directions

Peel potatoes and cut into 2 inch chunks. Place in a pot of well salted water. Bring to a boil and reduce to a simmer. Cook until potato chunks are fork tender, about 10 minutes. Drain off water and then spread the cooked potato chunks on a baking sheet or large cutting board. Let the steam escape, stirring occasionally, until potatoes are dried. Place potatoes in a large serving bowl. Peel and dice the eggs. Stir into the potatoes the eggs, celery, diced pickles, green onions and dill. Cover and refrigerate for a minimum of four hours, up to 24 hours. Mix together the mayonnaise, ranch mix and pickle juice. Immediately before serving, Toss with the chilled potatoe mixture right before serving. Sprinkle with paprika for a traditional presentation

12 30 minutes 10 minutes

Family Heritage Potato Salad

Family Heritage Potato Salad

Usually I smiled at a fun-filled summer day at the lake. But one summer day in 2000, my heart raced. My newly rediscovered, all-grown-up birth daughter Anne was among the precious cargo. Born in 1972 and placed for adoption three days later, Anne and I reunited 27 years later and had been secretly meeting for almost a year. On this Lost Lake day, Anne joined her first Kelly family outing. I fretted over everything. Would she like us? Would the four Kelly kids behave? Would there just be awkward stares across the picnic table? My biggest worry was the food - especially the seemingly benign picnic staple: the potato salad. It started out to be a lovely day. But then the dreaded moment came: the potato salad tasting. I gratefully absorbed her "ooh's" and "ahh's" over my potato salad. And then, of course, I cried. Tears of joy, to be sure, but mostly tears of relief. She liked my potato salad. She liked us. She liked me. Everything was going to be all right.

Preparation

Prep Time

30 minutes

Cook Time

10 minutes

Serves

Calories

5892

Equipment

Ingredients

  • 5 pounds Russet potatoes
  • 6 Large eggs, hard boiled
  • 3 Celery Stalks, thinly sliced
  • 1/2 cup diced dill pickles
  • 3 Green onions, thinly sliced
  • 1/2 cup minced fresh dill
  • 1 cup mayonnaise
  • 1 ounce Packet dried Ranch dressing mix
  • 1/2 cup dill pickle juice
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Directions

Peel potatoes and cut into 2 inch chunks. Place in a pot of well salted water. Bring to a boil and reduce to a simmer. Cook until potato chunks are fork tender, about 10 minutes. Drain off water and then spread the cooked potato chunks on a baking sheet or large cutting board. Let the steam escape, stirring occasionally, until potatoes are dried. Place potatoes in a large serving bowl. Peel and dice the eggs. Stir into the potatoes the eggs, celery, diced pickles, green onions and dill. Cover and refrigerate for a minimum of four hours, up to 24 hours. Mix together the mayonnaise, ranch mix and pickle juice. Immediately before serving, Toss with the chilled potatoe mixture right before serving. Sprinkle with paprika for a traditional presentation

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