Some years ago Leonard Heidelberger made his “famous” potato salad for a friend’s daughter’s wedding. He used 80 pounds of potatoes for that batch. He recalls that the bride’s younger sister helped him cut up the potatoes and eggs. It took them at least five hours to do all that chopping.
Once you’ve envisioned 80 pounds of potatoes made into potato salad, five pounds seems like nothing. However yesterday’s recipe would likely be enough for 36 to 50 servings, depending what else is served at the meal. Since most of us don’t feed that many people regularly, here’s Leonard’s recipe for a smaller amount of the salad. CJK
Leonard’s Potato Salad for a Small Gathering
(Leonard Heidelberger)
Salad
1 lb. red potatoes, boiled and cooled
3 eggs, hard-boiled and cooled
2 tsp. onion, finely chopped
1 green onion top, finely sliced
1/2 cup celery, finely chopped
Dressing
1/2 cup Kraft Mayonnaise
1/2 cup Kraft Miracle Whip
1 tsp. yellow mustard
Salt, to taste
Pepper, to taste
Garlic salt, to taste
Paprika, for color
Peel and cut up the cold potatoes. Peel and dice the cold eggs. Mix potatoes, eggs, onions and celery together.
In a separate bowl, stir all dressing ingredients together and mix with the salad ingredients. When the potato salad seems almost perfect, add a little more mayonnaise and Miracle Whip.
Sprinkle a little paprika over the finished salad.
Yield: 8 servings
A note from Carol: Leonard takes life easier now than in the past. He enjoys watching reruns of “The Waltons” and “Little House on the Prairie” and looks forward to the new batch of DVDs that the librarians on the bookmobile have selected for him when it arrives in Villard every couple of weeks.
An avid reader and lover of mysteries, Leonard likes books written by Agatha Christie, Mary Higgins Clark, Lillian Jackson Braun and Sue Grafton. He enjoys novels written about the pioneer era as well. He often listened to audio books while chopping potatoes and eggs for all the potato salad he made over the years.
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