By Laura Kasserman
This recipe feeds a crowd — or a family of 10 kids.
10 pounds potatoes, cut into eighths longways, to make spears (these don’t fall apart as bad, or get mushy)
2 large yellow onions, diced
5 stalks of celery, diced
1 jar of sliced green olives
1 jar of sweet midgets (whole), coarsely diced
Salt and pepper to flavor potatoes when still warm
Whole jar mayonnaise (not salad dressing)
Dab of mustard
Cut potatoes and place them in water to cover, barely salted so they won’t stick.
While they are cooking, mix the onions, celery, olives and pickles (reserve the liquid from the pickles and some of the liquid from the olives) together and let the flavors marry.
Once the potatoes are fork-tender, drain them and place in a very large bowl, season with salt and pepper while still hot.
Pour the pickle juice over them while they are warm, so the flavor soaks in.
While they are barely warm, mix the other vegetables in with them (the potatoes will break into pieces but will not mush up as you mix them).
Once all of the vegetables are mixed well, add mayo (my mom always used a whole jar, but the consistency is up to you.)
Taste the mixture and add mustard sparingly, to taste. I like mine less tart.
It’s really important to add the seasonings and the juice before the potatoes cool completely. This adds flavor you will really notice and it enhances the salad so much.