Two years ago, we did an informal survey to identify ingredients for the favorite potato salad for our meal ministry. It’s not what I would choose or expect, but we went with it. The ingredients are simple but seem to blend well so every taste comes singing through the somewhat less-vocal potatoes: dill pickle, onions, eggs, mayo, and a shot of spicy brown mustard.
We’ve received many compliments for our recipe, but the best one came from a new friend. He was recently homeless but now lives in a small apartment. He doesn’t have transportation and struggles with his health and getting food, so we deliver our meals to his door. He has cooking experience in his background, though, so he likes really good food and is quick to offer his assessment and preferences.
The first time we delivered a meal that included potato salad, he texted me and point-blank asked, “Was that potato salad homemade?” I braced myself and answered, “Yes.” He texted back simply, “That was the bomb.”
I knew from that point on our recipe had to be called, “Potato Salad Bomb.”
Potato Salad Bomb
Serves 8
- 4-5 large russet potatoes, peeled
- 4 eggs, hard boiled and peeled
- ¼ cup minced Vidalia onion (about ½ onion)
- ¼ cup chopped dill pickles*
- 1/3 cup mayonnaise**
- 1 tablespoon or more spicy brown mustard
- Fresh chopped or dried dill to taste (optional)
- Salt and pepper to taste
Slice potatoes into 1 ½-inch chunks. Boil until fork tender but not too mushy. Allow to cool.
Roughly chop eggs.
In large bowl, add potatoes, onion, pickles, mayonnaise, mustard, dill, salt and pepper. Mix well but carefully, so that potatoes are coated but not over-mashed. Add eggs and mix again. Adjust to taste.
Serve immediately or refrigerate to blend flavors.
* A slosh or two of pickle juice may be added to moisten and add flavor.
** Many of our friends insist on Duke’s Mayonnaise.
Write to me at annettespence@holston.org.
The Call to Cook 
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