I was out and about on the interwebs when I came across a vintage magazine page featuring celebrity recipes.
Phyllis Diller’s Deli Potato Salad caught my eye and I resolved then and there to make it.
With a few wee, tiny changes of course.
Ms. Diller’s recipe called for thinly sliced boiled large potatoes, and I opted for smashed small red. I also used red onion, added celery and… well, you’ll see.
•1-1/2 lb small potatoes
•1 tbsp salt
•1/2 cup mayonnaise
•2 tbsp lemon juice
•1 tbsp Zippy & Sweet Mustard – or your fave Dijon mustard
•1/2 tsp sugar
•1/2 tsp celery salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp dried parsley
•1/4 cup diced red onion
•1/4 cup diced celery
•Sliced green olives
Stir the salt into a large pot of water and add the potatoes.
Bring to a boil and cook for 20 to 25 minutes, or until the potatoes are soft.
Drain in a colander and allow to rest for five minutes or so while you make the dressing and prep the veggies.
Whisk the lemon juice into the mayonnaise in a large bowl along with the mustard, sugar, celery salt, black and Aleppo pepper, and the dried parsley.
Add the potatoes and mash into the salad dressing.
Stir in the onion and celery until everything is nicely blended.
Cover and stash in the fridge for a couple of hours to chill.
Serve topped with paprika, additional black pepper, and sliced green olives, if you like.
This may very well be my new favorite potato salad.