|Margarita's International Recipes|
You won't be surprised to read that I found many recipes for potato salad in the several African American cookbooks that I consulted. Indeed there are probably as many potato salad recipes as there are cooks. The one I settled on is a very, very simple one. All it has are potatoes, celery and onion. I chose this one mostly because I didn't want to chop any more vegetables, but it worked very work, perhaps because rather than spite its simplicity. Mike loved it and he kept eating it for many days. I will surely make it again, though next time I'll use non-fat mayo to keep the calories down.
1 large white potato 1 large celery rib, chopped 1/2 onion, chopped 1/2 cup mayonnaise salt and pepper to taste.
Wash the potato and boil it in water until tender, about 20 minutes. Drain, peel and allow to cool.
Dice potato into 1/2-inch pieces. Put in a bowl with onion and celery. Add mayo, salt and pepper and mix well. Cover with plastic wrap and refrigerate. Serve cold.
Adapted from The Welcome Table