Potatoes are an essential staple in my home, they are affordable, accessible, quintessential comfort food. I can not think of many things more soul soothing than rustic potato dishes, in fact a good deal of my “family” recipes include potatoes, bacon (or lard) or some sort of “bad for you” food. (Colcannon, Pierogi, Cottage Chips, Kartoffelsalat, Home Fries) Family recipes are valuable tidbits of time that I cherish and genuinely enjoy passing down. The simple, classic dishes that are timeless, most often are the easiest to prepare and I just happen to love that! Who wouldn’t?

The reality of raising boys and keeping a husband well fed means that potatoes are a necessity for us. While they are not ideal for everyone, they sure are not deserving of the bad reputation they have earned. There has to be a balance to a families overall diet, and eating normal food is important. Potatoes have been a staple in many European diets for centuries for a reason, they are attainable and filling. Potatoes are nutrient dense, traditional, wholesome vegetables. While they may not be the most efficient burning fuel, they sure are delicious dietary staples that almost everyone’s ancestors enjoyed without spontaneously combusting. Although typical health enthusiasts snub their noses at white potatoes and white rice, that’s what I keep in my house. They don’t suck, they don’t need extra preparation and they are cheap. (extra cheap if available in bulk)

Vintage Potato Salad Recipe

This vintage potato salad is satisfying, comforting and wholesome. It contains potatoes which are a great source of vitamins and minerals such as vitamins C, B6, B3, potassium, copper and maganese. This dish ins balanced with lots of slow burning and nutrient dense healthy fats from plenty of nourishing eggs and homemade mayonnaise, and it even gets a probiotic boost from soured cream and homemade lacto-fermented relish! This basic recipe contains things I practically always have in my pantry. I use plenty of diced celery when I have it on hand, but most often I don’t so I make sure to always have celery seed around because it gives you that essential creamy salad taste without a run to the market. (For a sweeter slightly less savory variation, use homemade sweet pickle relish.)

5-6 Large Organic Baking Potatoes

1 Small Yellow Onion, Diced

4-6 Hard Boiled Eggs, Peeled & Roughly Chopped

3/4 Teaspoon Salt (more to taste)

1/2 to 3/4 Teaspoon Celery Seed (more to taste)

1/2 Cup Homemade Mayonnaise

1/2 Cup Sour Cream

1-2 Teaspoons Yellow Mustard

1-2 Tablespoons Lacto-Fermented Dill Relish

1-2 Teaspoons Fermented Relish Liquid (or some raw Apple Cider Vinegar)

Boil whole potatoes in salted water until they are fork tender, about 20 minutes. (You can peel them if you like) Allow potatoes to cool to room temperature. (It’s easy to boil potatoes and eggs and then forget about them!) In a large bowl combine all remaining ingredients. Mash the eggs thoroughly to thicken the dressing. Cut potatoes into bite sized pieces and add to the dressing bowl. Gently toss to coat the potatoes. Add additional salt, pepper and celery seed to taste. Garnish with paprika. (Fresh or dried parsley and/or herbs if desired) Serve cold with your favorite main course.

Be sure to add dry dill weed, fresh herbs, green onions, red bell pepper, olives or whatever else tickles your fancy! Use extra mayonnaise instead of sour cream to make this extra creamy and dairy free.