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Author Notes: I call this Irish Lady Potato Salad because, well an Irish lady made it for me many years ago. She was the mother of this very sexy Irish Chef, there was a lunch, they served cold lobster and warm potato salad, days later he returned from whence he came, it was a fantastic couple of days. My memory of the potato salad is in no way confused with my memory of the chef, I've made in many many times since. It's become my potato salad, the one I will bring to your house if you invite me to a barbecue.
It is remarkably simple, insanely delicious and can be served warmish or cold or room temp. There are very few ingredients so use best you can find, especially the potatoes- get the good ones the yellow fleshy but to too dry not too waxy ones, as fresh as you can find. The potatoes here in Midcoast Maine are glorious, something to do with the salinity of the soil I think, they very much taste like the potatoes of my childhood, which were grown in similar soil on the South Shore of Long Island. —Aliwaks
- 2 pounds great potatoes (see headnote)
- 1 cup best mayonnaise, Hellmans or home made
- 8 scallions, chopped on diagonal, green & white
- 1 cup slivered radishes- any kind I love the Easter egg & French Breakfast
- flaked Salt & fresh ground black pepper
- 1/2 cup minced chives + chive blossoms when you can get them
- Boil potatoes in salted water until very tender, they should mash easily with a fork- same level of done-ness for a mashed potato
- Drain and let cool, but only slightly they should be very warm but not HOT HOT
- Add mayonnaise, I know it may seem wrong, but what happens is the hot potatoes absorb the mayonnaise, and become crazy delicious.
- Mash mayo into potatoes with a fork, you are going for lumpy mashed potato texture
- Mix in scallions and season to taste
- You can serve at this temp or room temp or let cool in the fridge, right before served flutter the radishes and chives on top and an extra bit of crunchy sea salt flakes & black pepper
- This is insanely good with Beer Can Chicken.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0