Chunky Potato Salad

aunt euly's potato salad

Today I’m sharing a classic picnic salad recipe…Aunt Euly’s Chunky Potato Salad, just in time for the Fourth of July.  This potato salad recipe is my favorite!  I’ve mentioned in the past just how often my family had gatherings when I was growing up.  Food was always at the center of these gatherings and Aunt Euly was the potato salad queen!  Of course, like many recipes handed down from our ancestors, this potato salad came with no measurements.  So with help from my cousin, Nancy, we came up with this recipe.

The potatoes are crucial, after all this is POTATO salad.  I should have cooked the potatoes just a few minutes longer.  The potatoes should be tender all the way through but still hold their shape.  After researching the internet, I found a few guidelines.

Start your potatoes in cold water.

Season the water with a little salt, vinegar and sugar, (about 1 tbsp. of each per quart).  I’m not sure that Aunt Euly did this, but I like this suggestion.

Dice potatoes to a uniform size, I tried to stay at 1/2-inch.

The next time I make Aunt Euly’s Chunky Potato Salad I will not only pierce the potatoes with a fork to check them, I will also taste to make sure they are cooked perfectly.

 

Chunky Potato Salad
 
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Ingredients
  • 3 lb. potatoes, peeled and cubed
  • 1 c. mayonnaise
  • 2 tbsp. yellow mustard
  • ½ c. chopped onion
  • 6 sweet Gerkins, chopped
  • 4 eggs, boiled (you will use the yolks only)
  • ¼ tsp. Season All
  • freshly ground black pepper
  • pinch salt
Instructions
  1. Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
  2. In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.

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Hot Dog Chili

“What’ll ya have?  What’ll ya have?”

Does that remind you of anything?  Chances are, if you have ever passed through Atlanta you have been to The Varsity.  If so, then you know these words well.  If you haven’t, then it sounds like a good time for a road trip.

I grew up just North of Atlanta and when we went to the “big city”, The Varsity was always a treat.  There are now 8 locations, but the downtown Varsity will always have a special place in my heart.  I can remember going there for the first time with my dad and going there on field trips as a kid.  It was always the place to go before a concert, a Braves game, Falcons game, or Hawks game.

It isn’t very convenient these days, so when I found this recipe, and it was actually great, I was thrilled.  I have found numerous recipes over the past few years that claim to be like The Varsity chili, but in my opinion, nothing ever quite measured up.  This may not be their recipe, and of course you won’t have The Varsity ambiance, but when you’re hours away, this is a very close second!  There is one catch though…it has to be on a bun.  Don’t ask me why, but without a bun it’s a little sweet.  However, if bread is in your diet, give this recipe a shot.  I think you’ll be pleased.

 

Hot Dog Chili
 
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Ingredients
  • 1 lb. Ground Beef
  • 2 lg. onions, grated
  • 1 c. ketchup
  • ⅓ c. water
  • 4 tbsp. yellow mustard
  • 2 tsp. cider vinegar
  • 3-4 tsp. chili powder
  • 1 tsp. salt
Instructions
  1. In a Dutch oven, brown ground beef, drain and set aside. Add grated onions to the Dutch oven and cook until soft. Add cooked and drained beef back to the pot. Add ketchup, water, yellow mustard, cider vinegar, chili powder and salt. Stir to combine. Simmer, uncovered, stirring often, for 1½ hours, or until almost all the moisture has cooked out of the chili.
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