Chapter 1: The Allure of Potato Salad

As spring ushers in the promise of summer, potato salad stands as a beloved symbol of the warmer days ahead.

Photo by Elizabeth Lindemann

Growing up, I never had much appreciation for cold salads. My upbringing lacked these dishes, even though my parents hailed from Oklahoma. I often encountered them at church potlucks or backyard barbecues, but to me, they were just a jumble of soft, sweet mayonnaise—strange side dishes reminiscent of roadside diners.

However, my perspective changed when I met my wife. This is a common theme with many foods; I found myself drawn to her unique take on various dishes rather than the foods themselves.

The typical potato salad I encountered was often overwhelmed by mayonnaise and oddly sweet, filled with unnecessary extras. Had my wife prepared it that way, I might have reconsidered our relationship. Instead, she introduced me to many delightful recipes that transformed my tastes, showing me that I could enjoy her version of a dish even if I didn’t initially like the dish itself.

My wife's name is Jane, but our grandkids affectionately call her Uppie, a title that has slowly become part of her identity. During the lockdown, I created a website called Uppie’s Kitchen to celebrate her culinary and gardening talents. It became a collaborative effort, where she continued her creative cooking, and I documented it through essays and photography.

For many of Uppie’s dishes, there isn’t a formal recipe. Some meals have a consistent preparation, while others vary each time, influenced by seasonal ingredients. I can usually identify the components and provide some guidance on proportions, but ultimately, it’s about personal taste.

While Uppie isn’t particularly known for her baking—her blueberry muffins being the exception—she excels in cooking by intuition. She might consult a handful of recipes for inspiration, but she always adapts them to suit her preferences and available ingredients.

Potato salad is a dish that requires a delicate balance. If one ingredient overpowers the others, the dish is thrown off. Uppie prepares two variations, both similar yet distinct based on the type of potato used—Yukon Gold or Red Skinned. The proportions vary slightly, but the core ingredients remain unchanged.

Red-Skinned Dill Potato Salad Ingredients

• Red-Skinned Potatoes
• Red Onion
• Celery
• Mayonnaise
• Vinegar
• Mustard
• Dill
• Sea Salt
• Fresh Pepper

Photo by Elizabeth Lindemann

I prefer my potato salad with a bit more tang, so I tend to add extra vinegar, mustard, and dill. The key, however, lies in the mayonnaise—not too little, yet not excessive, just a touch over the minimum.

Certain additions are simply unacceptable—this should be obvious, but I'll clarify. Miracle Whip does not qualify as mayonnaise. If you lack mayonnaise, you cannot make potato salad. We don’t incorporate ham, bacon, fruits, or nuts; they don’t belong. Eggs are also off-limits. If you want eggs, prepare them as deviled eggs with a hint of horseradish and jalapeño relish, but keep them away from the salad.

An amusing urban legend suggests that white people do bizarre things with potato salad, like adding raisins. I’m not sure how this rumor originated, but it’s not something I’ve personally witnessed. While it may have been a reality in the past, today, it seems unlikely.

One variation I enjoy, which requires either good fortune or effort, involves grilling new red-skinned potatoes lightly coated in olive oil and rosemary. By using less mayo and mustard, the vinegar shines through, creating a tangy and slightly crunchy side that pairs beautifully with chicken, fish, or beef.

Interestingly, I believe the bowl used to serve the salad adds to the overall experience. Ours is a large, sturdy ceramic bowl we've cherished for years. Previously, we used one from my grandmother, but time takes its toll. Now, we have a vintage bowl that likely belonged to someone else's grandmother. As long as it has been used for potato salad by a grandmother, it's perfect.

Uppie’s potato salad has garnered quite a following, and when she prepares it, she certainly doesn’t skimp on ingredients. Consequently, our bowl is deep and ample.

During her childhood, Uppie’s family embraced seasonal eating, not just to avoid heating up the kitchen during summer months, but also to enjoy fresh produce from local farms and fisheries. Their meals often featured cold salads, tomato sandwiches, and grilled seafood.

When our children were young, Uppie had additional household rules, such as no socks from Labor Day to Memorial Day. Living at the beach made shoes optional, with flip-flops being the norm. I, however, was the exception, working in an office most days. Another rule involved showering outdoors.

Photo by David Todd McCarty

Outdoor showers often puzzle those who don’t live near the ocean. Many visitors think of them solely as a way to rinse off sand and saltwater, but for Uppie, they symbolize a way of life.

Summertime for her was about embracing a different routine. Laundry hung outside, showers were taken outdoors, and meals were often served cold or cooked on the grill.

Today is April 1st—known for pranks but also marking the true beginning of spring. Our traditional Easter feast features ham, potato salad, fresh asparagus, green beans, baked beans, and biscuits, with deviled eggs as a starter.

Although we’ll repeat this meal next week, Uppie is preparing potato salad today to accompany barbecue chicken thighs and green beans. It’s the ideal transition from winter to summer fare—an early glimpse of the seasonal delights to come. Soon, we’ll enjoy scallops, crabs, pasta, and grilled shrimp.

The chicken thighs will be seasoned generously with Adobo spices and left to marinate in the fridge. They’ll be grilled to perfection and glazed with hickory barbecue sauce. The potato salad will feature boiled potatoes, and since fresh dill isn’t in season yet, we’ll manage without it. Personally, I’m not a fan of asparagus, but Uppie enjoys it, so she’ll steam some while I opt for green beans.

It’s raining today, but tomorrow promises sunshine and vibrant greenery, signaling that spring has truly arrived, and we’re ready to embrace it.

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