‘Twas the month of December, and blog posts? There were none.
But wait! Before you get angry…there was much to get done!
I had to make presents and eat cookies and decorate my house…
…and travel to Orlando to meet a famous big mouse.
There was butterbeer to be drunk and playgrounds on which to climb…
…and two very bestest friends having a wonderfully magical time.
Then it was back to Boston, my home sweet home,
where, Merry Christmas to me, I bought an iPhone.
Then a yankee swap at work, where we drank lots of wine with lunch…
I got a margherita gift basket from those mofos. Hey, thanks a bunch!
Then off to New Jersey for more presents to unwrap.
Santa was f***ing good this year, just look at all this cool crap…
I got a zebra hat and mittens to protect from winter’s rough bark…
…a macro lens to take badass photos, and a floating toy shark.
But the real reason I’m typing out this silly, long ballad,
is because tucked in my stocking this year…
…was the recipe for my grandma’s famous potato salad!
(more about the recipe after the recipe.)
Nonna’s Smashed Potato Salad
- 5 pounds all-purpose potatoes
- 6 eggs
- 1 large carrot, grated
- 1 medium sized sweet onion, grated so that the onion is essentially a pulp (more on this below)
- Helman’s mayo (to taste…more on that, again, below)
- Salt, pepper and garlic powder (to taste)
- A whole lotta paprika
- Hard boil the eggs. (See below.) When cooled, peel and chop them.
- Boil the potatoes until easily pierced with a fork. They should be at a mashable consistency, not much firmer. Put in the fridge to cool. When cooled, peel off the skins (I pulled the skins off right after I took them out of the boiling pot…I see no reason why you can’t do the same).
- Cut the potatoes into evenly sized cubes and put into a large mixing bowl. Add the grated carrot, onion, egg, garlic powder, salt and pepper. Mix well with a wooden spoon. The potatoes should become slightly mashed.
- Little by little, add the mayonnaise to your liking. The salad shouldn’t be white with mayo, and should have a fairly thick, stable consistency (not soupy).
- Continue to mix until the potato salad has a consistency of mashed potatoes with lots of lumps.
- Top the entire bowl with lots and lots of paprika.
I’ve loved this potato salad since I was a kid. It was the only potato salad that ever called to me. In fact, I had sworn off potato salad before I tried my Nonna’s. I don’t like the potato salads that are soupy, covered in thick white stuff, crunchy…nope, I don’t want any of that shizzz…
I begged my Nonna forever for her recipe and I got the run-around for the better part of a year. Imagine my surprise when I found a little index card tucked in my stocking this year. At one point during the holiday, I proclaimed it my favorite gift, which invited dirty looks from my mom who had just bestowed upon me a $300 camera lens.
But of course, in typical Nonna fashion, the recipe was horrifyingly vague. Look at the picture I posted of the index card above… she lists only two ingredients: 5 pounds of potatoes and 6 hard-boiled eggs. Later in the recipe, she mentions all the other crap I need, but gives no quantities. Not to mention, she says nothing about how to hard boil eggs… which I may or may not have had to look up directions for…
One of my favorite things about this recipe is that the onion is so finely grated that there is no annoying onion-y crunch present when you bite into a fork full, just some pleasant onion taste. Obviously if you like just a liiiiiiiitle bit more crunch, you can dice the onion, slice it, or mix and match.
Anyway, above is my best interpretation of her recipe and the results were spot on to the potato salad that was present at every springtime family function when I was a kid. Sure, it’s a little out of season right now, but it reminds me of family…my family…my big, crazy, food-loving, grudge-holding, tradition-following, Italian family.