Hazel bravely made a potato salad that differed from her mothers. Grandmom Elsie’s potato salad was the recipe preferred by most of the extended family. Tradition runs strong and change isn’t always accepted when it comes to a beloved family recipe.
One thing I’ve come to value more now than ever is that Hazel made it a point to frequently gather family together. It seemed like every week or so, aunts, uncles and cousins would bring a covered dish and their lawn chairs to enjoy a Sunday afternoon. Being one of eight children, it made for a large gathering.
Little kids played, ladies talked and the men would play horseshoes or pull up a chair to the card table to play cards and complain about their beloved Phillies baseball team. Each time, my father-in-law would assume his position at the gas grill and through billows of smoke, flip burgers and hotdogs. Hazel served her potato salad alongside Grandmom Elsie’s, and her doctored Campbell Soup beans and her Aunt Lydia’s cinnamon cake for dessert.
I used to peel and quarter the potatoes, boil until tender, cool and then slice to bite-size chunks. I now find it easier to peel and cut the potatoes to about 3/4-inch cubes and then boil until tender. They cook quicker this way too. As you can see in the photo, I leave a little on the peel on just because I like it.
Hard boil the eggs while the potatoes are cooking.
Chop the celery, onions and sweet Gherkins.
Hazel’s Potato Salad Recipe
Classic Deviled Eggs are always a favorite too.