Recent Advancements in Potato Salad Research

For four generations, Lill women have made fantastic potato salad using Great-Grandma Murphy’s potato salad bowl. It is tart, delicious, and sits like a comforting lead weight in your tummy. And now you can make it at home, although we will not share the magic salad bowl.

Foreground: Great-Grandma Murphy's potato salad bowl. Behind it, potato salad, sliced potatoes, boiled potatoes en repose.

You should estimate about a half pound of potatoes per person. That seems safe enough for a picnic and minimal leftovers. For best results, make the night before so the goo can soak in.

7.5 pounds potatoes

30 oz. jar of mayonnaise

about 1/3 cup Grey Poupon

about 1/2 cup white vinegar

about 1/4 cup sugar (optional)

salt and pepper to taste

Wash the potatoes, then slice. (It’s much easier to slice and then boil, we discovered today. Advances are being made in the field of potato salad research, as we speak!) Boil until you can poke them through with a fork. Then take them off the heat, dump out the water, and rinse them with cold water to stop them from cooking further.

For the goo: Dump the mayo into the biggest bowl or cauldron you own. Then mix in the Grey Poupon, vinegar, salt and pepper. Taste, and adjust. Add sugar if you like. (Mom does, I don’t.) Then add in the potatoes and mix well. They should be pretty gooey, because a lot will soak in. Let it rest overnight, and share with the family!

>>TO MAKE A SMALLER AMOUNT: Cut and boil the amount of potatoes you’d like to use. In a bigger bowl than you think you need, put in a generous tablespoon-splat of mayo for each big potato. Then splash in each of the ingredients and taste as you go!

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