Pan's Potato Salad

This is my grandmother whose given name was 'Elizabeth Pansy'. Everyone--including the grandchildren-- called her Pan. This was at her insistence.

To say she had a strong personality would be quite the understatement. She was fiercely beautiful albeit a bit camera shy.

Pan with Kalarama Lashbrook

She is responsible for my love and method of cooking. I don't recall her ever using a precise measure. She could make wonderful and memorable food out of what she had on hand. Even though she was a skilled Southern cook she also loved new flavors and spice and heat. Mexican and other South American influences were staples in her kitchen long before they reached the 'masses' in the US. She would brew us Jasmine tea which I had with rye toast. This was alongside the plate of corncakes and sliced onions that seemed perpetually on the stove. Her food, even when simple, never tasted bland.

I've made this potato salad as long as I can remember cooking. I think it was one of the first things I learned to make. I finally wrote down the basic recipe around 20 years ago.

I don't remember when we stopped peeling the potatoes but that was early on. I think that she started using Claussen Pickles in the 1970s after Oscar Meyer bought the company. All I know is that once we found those there was (and is) no other pickle that would do.

Pan's Potato Salad


3-3 1/2 lbs new red skinned potatoes, quartered, boiled until just done
6 hard boiled eggs, rough diced
@1 c. celery, chopped (leafy end is better)
6 or 7 Claussen brand pickle halves, rough diced
1 bunch green onions, chopped
1 medium Vidalia onion, chopped
@ 1 1/2 c. Hellman's Mayonnaise
@ 2 tsps yellow mustard--you may want more to your taste
1/4 to 1/3 c. Claussen pickle juice

Add the first six ingredients to the bowl and splash with a little pickle juice and mix. Add the mayo and mustard and blend. Taste and adjust the mayo, mustard, pickle juice dressing to your liking. This will be a little loose. Refrigerate until cold.

It is best if you can make this a day ahead. However a couple of hours will do and I've even thrown it in the freezer to cool it quickly.


I've never had anyone try this and not like it. Even folks who don't normally like potato salad like this.

I hope you make it and share it with your family and friends. She would have liked that.