Y’all may remember Stella, at least through her reputation as an excellent cook. Stella is our friend Laurie’s mom, and Stella makes the best, most kick-ass tamales you’ve ever met, bar none. One Christmas, Laurie brought a suitcase’s worth to the farm, and we were ever grateful. So in case you were questioning, even for a moment, the answer is yes: Stella’s Potato Salad is terrific.
Stella’s Potato Salad
4 pounds small red potatoes
1 tablespoon salt
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup yellow mustard
1 cup chopped sweet onion
1 cup finely diced celery
1/2 cup dill relish
1 cup green olives with pimentos, chopped
1/4 cup red-wine vinegar
1 more tablespoon salt
3/4 teaspoon freshly ground black pepper
4 hard-boiled eggs, shelled and coarsely chopped
2 tablespoons cup chives
Rinse the eggs in their shells very well and carefully dry them. Prepare a large bowl of ice water. Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, and cook 10 minutes. Add eggs and cook 10 minutes more, until a fork pierces the potatoes easily but they aren’t falling apart. Carefully remove the eggs out with a slotted spoon and place them in the ice bath. Drain the potatoes and chop them, if they are too big. Once the eggs are cool enough to handle, peel and chop them.
Combine the mayonnaise, Dijon and yellow mustards, onions, celery, relish, olives, vinegar, salt and pepper and stir well. Add the potatoes to the dressing. Gently fold in the chopped eggs, and garnish with chives.
Yield: 8-10 servings.
