Sunday, March 8, 2009

The Best Laid Plans....Are Sometimes Laid to Rest!

Yesterday, I had great plans for dinner. I think that since I came back from Las Vegas, I haven't made a meal. We have been running around, my son Steven came home for a few days, and for one one reason or another, we have just been eating out. So, I thought I would make a great meal, through some steaks on the grill, make some tortellini Alfredo, bake a cheesey corn bread, maybe some get the picture.

I finally meandered to the grocery store around three o'clock, and by the time I gor home and put the groceries away, it was almost dinner time. I had picked up some cold cuts, and fresh Italian bread to have in the house, and when Marc and Steven saw that, they said, let's just have sandwiches tonight. Okay with me, nice and easy, no complaints.

Then, I started to feel a little guilty. I had to make something...

Then I remembered Aunt Millie's Potato Salad. When I was a little kid, all of my relatives lived close by, and we were always visiting one relative or another.
One day, we were at my Aunt Millie's house,

and she started to prepare lunch, and in about 30 minutes,
everything was on the table including a delicious,
warm potato salad. I don't know why,
but as a little kid, it fascinated me that she could make this salad so quickly.

It is always my go to salad when I need something quickly, or when unexpected company stops in for a quick bite. I will caution you that it has a wonderful oniony taste to it, so if you don't like onions, it may not be for you, but it is yummy and creamy. Serve it warm, and then if there is any leftover, it's tastes delicious cold too!
Aunt Millie's Original Recipe is below,
but today, I took a few shortcuts.

Here is a helpful hint

put up the potatoes and eggs (see below)
and while they are cooking, do everything else!


Millie Grimaldi

6 potatoes
2 hard boiled eggs
1 small onion, peeled and chopped
2-3 stalks celery, cut into small pieces
Salt and pepper to taste
¾ cup mayonnaise or more to taste

Boil the potatoes in salted water in their skins for about 40 minutes. Let cool. Peel and cube the potatoes. If you like the mayonnaise mixture on the smooth side, follow the directions for the food processor; if you like it chunky, follow the directions to mix in a bowl. In a food processor add remaining ingredients. Pour over the potatoes and blend. May be served immediately or refrigerated. If you like, you can put everything in a bowl except the potatoes and mix well for a few minutes. Then pour over the potatoes and mix well again. This will make a more textured potato salad. Serves 4- 6.

Here is what you will need for the recipe:

Millie Grimaldi

6 potatoes
2 hard boiled eggs
1 small onion peeled and chopped
2-3 stalks celery, cut into small pieces
Salt and pepper to taste
¾ cup mayonnaise or more to taste

Place the two eggs in a pot of cold water

add a little salt

Bring to a boil

As soon as they come to a boil
cover the pot and turn off the heat

Leave in the pot for exactly 10 minutes

Drain the water

and let cold water run over the eggs

Peel the eggs and set aside

Peel the onion

Cut in half

Slice thinly in one direction

rotate 90 degrees

Cut again and you will have a fine dice
Set aside

Wash the celery

Cut off the top edge

and the bottom edge

Cut each stalk into three to four long strips

Stack the strips

and cut into a small dice

Set aside

Add onions to the celery
if you like it chunky (you can stop at this point)

Peel the potatoes
(if you have time, leave them unpeeled
boil, let them cool, peel and cube)

(I was in a hurry, so I peeled the potatoes and
cut them into large cubes so they wouldn't
break apart after they were boiled, it worked very well)

Cut the pototoes in half

then cut into large cubes

I made the cubes good sized so they
wouldn't break apart when boiling

Place the potatoes in a pot of water
(I used warm water today, to speed things up)
add salt

Bring to a boil

While the potatoes are cooking do the following

Place the celery and onions in
a food processor
(I have a mini food processor just for times
like this when I don't want to dirty the big Momma Cuisnart)

with half the
mayonnaise and process until blended and fairly smooth

Place in a serving bowl

Put the two eggs

(notice how great the eggs look - no green)

in the food processor with the rest of the mayonnaise

Process until smooth

Add to the serving bowl with the celery and onion mix

Set aside until the potatoes are ready

Boil for about 10-12 minutes
taste to see that they are done
don't let them get mushy, but they should be cooked
because you are going to serve it immediately

Used a large slotted spoon to drain them
so they don't break

Add to the mayonnaise mixture

Add pepper

and salt to taste

Turn gently to blend

Sorry I didn't garnish it, but I had parsley on my food
but feel free to sprinkle some parsley on it...

Serve and enjoy!

Note: If you don't want to use the food processor, you can just add the
onions and celery to a bowl, but I don't like to bite into raw onion
so I make mine smooth. If you like it chunky, go ahead and do
it that way. Mash the egg with the mayonnaise and
then blend eveything together. I strongly recommend using
a food processor or blender though!

Potato Salad on Foodista


  1. Now you've done it! I had plans for dinner tonight, but now will have to make this in addition! These are the exact ingredients my grandmother, mother and now I use to make potato salad. We've always made it chunky style, but probably since neither my grandmother or mother ever owned a food processor. I even coarsely chop instead of mashing the eggs. So that's how I've always made it. I'll have to try it more pureed. Who knows, I may like it better that way!

  2. Hi Nancy,

    I really like it pureed. The onion taste is much stronger when it is warm. We had leftovers at lunch today and it was so creamy and delicious, and the onion was not overpowering at all.