I was asking Jon about this site so far because I’ve only put up “test” posts and have yet to share the address with anyone outside of me and him. I asked him what he wanted to see here and, without a moment’s hesitation he said “Gramma Jo’s potato salad.” As far as I know, there is no actual written recipe for Gramma Jo’s potato salad. You just kind of had to be there to watch her make it, and then settle down on a nice cloud of heaven to enjoy it. Further, I’m not sure if anyone other than my mother has it perfected better than Gramma. So, about 5 years ago, I asked my mom (via instant messenger) how to make this recipe. I saved the conversation into a word file and it’s been transferred to about 3 or 4 different computers/hard drives in order to preserve it since then. I now give you the closest thing to the written recipe:

KFTC: hey, how do i make gramma jo’s potato salad?

JSCHMI: ingredients and technique are key

JSCHMI: small white potatoes cooked til firm, not crunchy nor soft

KFTC: yeah, white potatoes…

KFTC: eggs, dill pickles

KFTC: onions

JSCHMI: dozen eggs, hardboiled, but into 4ths and then halved, so they won’t become too mushy

KFTC: aha

JSCHMI: plenty of Walla Walla SWEET onions, diced small, not fine

KFTC: ok

JSCHMI: high quality dill pickles, diced small, not fine

KFTC: like, uh…the ones we usually get?

JSCHMI: healthy dollop of Best Food’s mayo, less is more

KFTC: ok

JSCHMI: very small amount of pickle juice

KFTC: okay

JSCHMI: lots of salt and pepper to bring the taste out

KFTC: gotcha

JSCHMI: then adjust w/ pickle juice

JSCHMI: let sit one half day

KFTC: what about the egg insides? they get mixed up normally with everything else?

KFTC: the yoke…

KFTC: sorry

JSCHMI: you cut the eggs up and then mix them in

KFTC: okay

JSCHMI: garnish with extra eggs cut up and paprika

JSCHMI: very 50s

KFTC: yes, but it’s the best potato salad every

KFTC: ever

JSCHMI: no mustard, no sugar, no nothing except potatoes, pickles, onions and eggs

KFTC: that’s all you need really

JSCHMI: potatoes much be diced regularly, so as not to mush

KFTC: okay

JSCHMI: not too fine, either

KFTC: bigger hunks then.

JSCHMI: the eggs provide the mushy part and serve as part of the dressing rather than part of the taste

KFTC: yeah

JSCHMI: like?  the egg in the Caesar dressing?

KFTC: aha

KFTC: this is great.

KFTC: you are the shizzle…

JSCHMI:

JSCHMI:

- Angela