🥔 Can Grandma Bring the Potato Salad?

🧡 Kari’s Kitchen Tips

✂️ Celery Strings Be Gone!

Use a vegetable peeler to lightly run down the outer curve of each celery stalk,  this removes the tough strings that nobody likes in a creamy salad.

🥄 Stir Gently

Mixing while the potatoes are still slightly warm helps them absorb flavor, but be gentle, avoid mashing.

🧊 Chill Matters

This salad tastes better the next day after a good overnight chill. The flavors mellow and deepen.

Don’t worry if it looks a little dry when you first mix it!
As the potato salad chills, the natural moisture from the potatoes, celery, and onion will be drawn out, blending beautifully with the dressing. The texture will improve significantly during this resting time. Only after it has fully chilled, ideally for several hours or overnight.   If after it has sit and appears dry, consider adding a splash of extra dressing or a drizzle of vinegar. Patience makes perfect!

🥩 What to Serve It With

• Grilled brats or sausages

• Fried chicken (yes, please)

• Pulled pork sandwiches

• Deviled eggs, Zesty 3 Bean Salad and Cowboy baked Beans for the full picnic spread

• Roasted vegetables or cold sliced ham for a holiday table

🔄 Variations to Try

• Add diced dill pickles or sweet pickle relish for a briny crunch.

• Stir in a bit of yellow mustard for more tang.

• Sprinkle with paprika or chopped chives just before serving.

• Swap white vinegar with rice vinegar for a milder flavor.

🥄 How to Scale the Recipe for 1 Gallon (16 Cups or ice cream bucket)

Your original recipe yields about 10–12 servings, or roughly 10–12 cups.

To yield a full gallon (16 cups), increase the entire recipe by 1.5×:

✅ Multiply everything by 1.5:

• 1.5 tbsp flour

• 3/8 tsp salt (or just a generous 1/4 tsp)

• 3/8 tsp dry mustard

• 3/4 cup water

• 3/4 cup sugar

• 3 eggs

• 3/4 cup vinegar

For the salad:

• Use about 4–4.5 lbs potatoes

• 6 hard-boiled eggs

• 1.5 cups celery

• 3/4 cup onion

This should give you just over 1 gallon after mixing.

🧊 Food Handling for Picnic Safety

Potato salad is a TCS food (Time/Temperature Control for Safety), meaning it needs extra care outdoors:

✅ Before the Picnic:

• Chill thoroughly in the fridge overnight.

• Transport in a cooler packed with ice or ice packs.

• Use a shallow, sealed container to maintain even chilling.

✅ At the Picnic:

• Keep the container in a cooler until just before serving.

• Set out in small batches, keeping the rest chilled.

• Use a bowl over ice setup for the serving dish if it’s warm out.

• 2-hour rule: Don’t leave the salad out more than 2 hours (1 hour if it’s over 90°F).

✅ Afterward:

• If it’s been kept cold, leftovers are safe to refrigerate.

• If it’s been out too long, play it safe and toss it.

💬 Final Thought

This potato salad doesn’t just taste like summer, it feels like home. It’s a dish you pass down, not just serve up. So next time you’re asked to bring a side, bring this one.

And when someone says,
“Who made the potato salad?”
you’ll smile and say,

“It’s my mum’s. She always brought the best.”

Ready to Stir Up Some Joy?
There’s magic in the little things — like peeling celery (yes, really), whisking warm dressing on the stove, and bringing that potato salad to the table. Go ahead — honor your roots, love your people, and make something unforgettable.

💬 Tell me — who in your family always brought the potato salad?
📸 Snap a pic of your version and tag it #JoyistaKitchen  Because food made with heart deserves to be celebrated.

🫶 From my family to yours… happy mixing, memory-making, and sharing every delicious bite.

Tips for the Best Cowboy Beans

• Use thick-cut bacon for extra smoky depth.
• Brown the meat first for richer flavor — don’t skip this step even if slow cooking.
• For a sweeter flavor, add an extra tablespoon of brown sugar.
• For extra smoky beans, use smoked paprika or chipotle powder in the mix.
• Customize the spice level with jalapeño slices, red pepper flakes, or even diced green chiles.
• This dish tastes even better the next day — it’s great for make-ahead meals.
• Swap of beans, try black beans instead of kidney beans, changing ingredients is a great way to add your own personal touch and create a signature twist on a classic recipe. It’s all about making the dish uniquely yours!

🍲 Slow Cooker / Crockpot Instructions

• Use a 6-quart slow cooker or larger.
• Cook bacon and beef with onions in a skillet first (recommended), then transfer to the crock.
• Add all remaining ingredients and stir to combine.
• Cook on low for 4–6 hours or high for 2–3 hours.
• Stir occasionally if possible, and remove lid during last 30 minutes if you want it a bit thicker.

❓FAQs

Can I make this recipe vegetarian?

     Yes! Skip the meat and bacon. Use olive oil to sauté onion, add a dash of liquid smoke for depth, and consider using meatless crumbles or mushrooms for texture.

Can I freeze cowboy beans?

     Absolutely. Let the beans cool completely, then transfer to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Are cowboy beans spicy?

     Not by default. The jalapeño is optional — omit it if you’re sensitive to heat or remove the seeds for milder flavor.

What can I serve with cowboy beans?

   Try them with:

• Grilled meats or BBQ chicken
• Cornbread or crusty bread
• A fresh green salad or creamy coleslaw

💙 Loved this recipe? Don’t forget to share it, save it, and bring it to your next potluck — just be ready to see your name already on the signup sheet!