Family Recipe Box: Creamy Red Skinned Potato Salad

Red Skinned Potato Salad Recipe | the Maypop

While enjoying the visit with our family this weekend, we had a classic summer supper of hamburgers and potato salad. My mom makes a traditional potato salad; it’s yummy, but I wanted to make something closer to the “baked potato” style recipes that I’ve had other places. Red skinned potatoes are my favorite, and I knew I wanted to use those too. So, I Googled a few recipes, read lots of comments and reviews, made some tweaks, added a few of my own favorite ingredients, and I think I came up with a winner on the first try. Normally, I have a to make a recipe a few times to perfect it, but I honestly would not change a thing about this creamy, red skinned potato salad.

It was good enough, in fact, that I think I’ll add it to my own family recipe box; you know, for posterity’s sake.

On an episode of The Pioneer Woman a couple weeks ago, Ree mentioned that, on the day she married her husband, Ladd, her mother-in-law handed her a stack of recipes cards with a wink. Ever the sentimentalist, this bolstered my own desire to continue to collect, perfect, and save our own favorite family recipes. Now, I’m also looking forward to passing down my boys’ favorites to daughters-in-law one day. I hope this one makes my boys think of summer, of grilled suppers, of late nights, and of fun with their cousins.

Creamy Red Skinned Potato Salad

  • 3 lb bag petite red potatoes; I’d used a couple of potatoes from this bag for another recipe, so I was actually just shy of 3 lbs.
  • 6 boiled eggs. Remove and discard yolks and dice whites. I cheated and bought pre-boiled eggs for the first time.
  • 1 lb cooked, chopped bacon. I cheated again here and used a 3 oz package of real bacon pieces.
  • 1 c mayo
  • 1 c sour cream
  • 1 stalk celery, diced finely
  • Few handfuls of shredded sharp cheddar cheese; I just eyeballed this; I didn’t want it to be too cheesy, but I did want that little bite of sharp cheddar. I added about 3 small handfuls.
  • Green onions. I used 4 green onions, and I would say they were on the medium to small side.
  • Salt and pepper to taste

1. Wash and dice potatoes, but do not peel them. I like a chunky potato salad, so I left my pieces fairly large. Boil potatoes, making sure not to let them get too soft. You want the potatoes to still be firm enough to stab with a fork and stand up to the other ingredients.

2. If the bacon or eggs were not already cooked, prepare those now too.

3. Drain potatoes and cool in the refrigerator. If you had to boil the eggs, then drain and cool while the potatoes are also cooling.

4. Once everything is cool, it’s time to mix the ingredients together in a large bowl.

5. Start by mixing the sour cream and mayonnaise together first.

6. Then, add the potatoes, eggs, bacon, celery, and green onions.

7. Finally, add the cheddar cheese and salt and pepper to taste.

8. Toss everything well, making sure not to smash the potatoes in the process. Cover and refrigerate until you’re ready to serve it.

I hope you enjoy it as much as we did!

PS – Did you know you can “Pin It” to save a post directly to Pinterest from any of my pictures? Hover over the picture and try it on this recipe.



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Family Recipe Box: Classic Deviled Eggs

I found my grandmother’s recipe box a few years ago. I wrote about it here. Instead of being the treasure trove of her recipes that I’d anticipated it would be, it was filled with clippings of recipes I imagine she wanted to try. I realized then that for her best dishes, Grandma didn’t need a recipe. But, for my sake, I wish she’d written them down. So, I’m slowly curating my own family recipes and am hoping to recreate a few of hers. This is part of a series of posts for my family recipe box. 

Classic deviled eggs | the Maypop

I made deviled eggs for the first time myself this weekend. I don’t profess to be a chef, and this recipe doesn’t have any secret or special ingredients. It’s a classic mix of mayonnaise, mustard, vinegar, and sweet pickle relish, topped with paprika, of course. The ratios are mine, based on years of eating deviled eggs, of knowing that my mom’s can be a little too sweet, but that I like the crunch of the relish. I know I like mustard, but I don’t like it to overpower the mayonnaise. I think a splash of vinegar rounds everything out, without making the eggs seem tangy. And, smoked paprika adds a nice warmth; I can never taste regular paprika.

If you don’t have your own family recipe, or if your grandmother and mother just never wrote their recipes down, then here you go.

 

7 eggs, boiled (but I add an egg or two to the pan, just in case one cracks prematurely while boiling)

1/4 c. mayonnaise

2 tsp. apple cider vinegar

2 tsp. prepared mustard

1.5 Tbs. sweet relish (Level these for exactness, or just use 1 heaping Tbs. Like I said, I think you can have too much relish)

Smoked paprika to garnish

 

Halve the boiled eggs lengthwise. Scoop yolks from eggs and place them in a bowl. Place the remaining egg whites on a platter or deviled egg plate for serving. Mash the eggs yolks with a fork. Add the mayo, vinegar, mustard, and relish. Mix together until well incorporated. I like my mixture relatively smooth and creamy, so I add my relish at the end, once everything else is mixed. I don’t think it really matters, though, so mix to your own desired consistency. Scoop mixture back into the egg halves with a small spoon, or use a bag and pipe the mixture into the egg whites. I used a Ziploc baggie and snipped a corner. Top the eggs with a dusting of smoked paprika. Enjoy!

Makes 14 servings.

 



Family Recipe Box: Shrimp and Grits

I found my grandmother’s recipe box not long ago. I wrote about it here. Instead of being the treasure trove of her recipes that I’d anticipated it would be, it was filled with clippings of recipes I imagine she wanted to try. I realized then that for her best dishes, Grandma didn’t need a recipe. But, for my sake, I wish she’d written them down. So, I’m slowly curating my own family recipes and am hoping to recreate a few of hers. This is part of a series of posts for my family recipe box. 

In the spirit of collecting and curating these recipes, I’ll share a different, but equally special, one with you today. This is one that I’m glad to have in my recipe box both now and for posterity, and it’s a regular favorite at our house.

Shrimp and grits.

This particular recipe is special because we served it at our wedding, and then each guest took home a copy of the recipe along with a bag of local grits.

Charleston shrimp and grits recipe wedding favors via the Maypop

Recipe courtesy of Mediterra Catering. Photograph from Kim Graham Photography.

For starters, It’s important to use stone-ground or whole-ground grits. I love the buttery color of yellow grits, but white grits will work just as well. We used these grits from Carolina Plantation, but any brand will work. You may not find them on the aisle with the rest of the grits in the grocery store; look for them in the specialty section. Just be sure that you don’t use regular grits, and especially don’t dare use quick cook or instant. I’m not a grits snob; I love Jim Dandy and Quaker grits with cheese and butter and bacon for breakfast. But, the finer milling does not produce the same creamy, thick texture that you get with a stone ground grit. And that texture is crucial for this recipe.

You’ll want to start your grits first, as they take a long time to cook. I would say at least 45 minutes to an hour; you want to be sure they are creamy and tender. I follow the directions on the bag, but I substitute heavy cream for some of the water. I would estimate that I use approximately 3 cups of water and 1 cup of heavy cream for each cup of dry grits. But, if they are too thick, I’ll add more water or cream to achieve the consistency we like. (The heavy cream for the grits themselves is not included in the recipe pictured above.) 

Next, saute the onions and bell pepper in oil until the onions are translucent. Add the ham and shrimp, and cook a few more minutes until the shrimp are opaque. Add the half and half, stirring constantly, and reduce until thick. Finish with the parsley and lemon zest to taste. Serve the shrimp gravy in shallow bowls over a bed of the prepared grits.

It never hurts to top your grits with some shredded cheddar cheese. And, I’ve successfully substituted other types of ham and also bacon for the tasso ham.

If you’re visiting Charleston, you’ll find a million wonderful variations of shrimp and grits at local restaurants. My personal favorites are at Page’s Okra Grill. I promise it’s worth the drive over the bridge!

And, I’m dying to try this recipe for Cajun Shrimp and Grits shared by Layla at The Lettered Cottage.

Cajun-Shrimp-And-Grits-A-Catered-Affair-The-Lettered-Cottage

Enjoy!