Fletcher Miller’s Potato Salad
Serves 8-12 generously. Recipe by Fletcher Miller is in “Too Good to Be True” by the late Chet Beckwith, who said, “The garlic and vinegar combination is the secret to this recipe. Do not eliminate or cut down on garlic. Mix vinegar, etc., exactly as directed.”
5 lbs. medium-sized new potatoes, cooked, cooled and thickly sliced (Beckwith did not peel the potatoes)
3 ribs celery, chopped
1 bell pepper, thinly diced
10 or more sprigs parsley, snipped
1 medium white onion, chopped
6 large cloves garlic, minced
2 tsps. salt (I cut back on that)
1 tsp. cracked black pepper, or to taste
1 tsp. cracked red pepper, or to taste
¾ cup apple cider vinegar
2 tsps. dry mustard
¼ tsp. sugar
11⁄3 cups “plus a little more” Hellmann’s mayonnaise
1. In large mixing bowl, add cooked and sliced potatoes. Be gentle so as not to tear up the potatoes any more than necessary. Add celery, bell pepper, parsley, onion, garlic, salt, black pepper and red pepper.
2. Mix a small amount of vinegar with the mustard to make a paste. Let stand 10 minutes by the clock.
3. Add sugar to the paste, mix and let stand 5 minutes. Add remaining vinegar and mix well.
4. Pour vinegar/mustard mixture over potato mixture. Stir gently.
5. Add mayonnaise, salt and peppers to taste.
Note: When using 2½ pounds of potatoes, Beckwith prepared it exactly the same way and used the same amount of everything else except the vinegar and mayonnaise. He reduced the vinegar to ¼ cup and the mayonnaise to 2⁄3 cup.