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The Mayo Salads

For me, the mayo salads are all about the egg.

Recipes included in this post: Egg Salad/Deviled Eggs, Potato Salad, Macaroni Salad

Let’s begin with my disclosure that I am a mayo salad purist, pretty much, making all of them with only 2-4 ingredients. Except for the few things I might add to a macaroni salad, in general we don’t care for those salads that throw in the whole garden.

Let’s Talk Mayo

I grew up knowing only Miracle Whip® as mayonnaise, but when I started living on my own, I tried Hellmann’s® and never looked back. You will use what you like. Here’s one view of the difference: http://healthresearchfunding.org/difference-miracle-whip-mayonnaise/

Recently, I’ve been trying the Hellmann’s® blend made with olive oil, and while the taste is a little different, it does stand up to things like macaroni or potatoes, staying creamy and soaking in less than the regular mayo. But it definitely has a different taste, maybe a little sweeter. I’ll let you know in each recipe when I might use it.

Egg Salad/Deviled Eggs

  • Servings: 1 egg per person
  • Difficulty: easy
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Some might say that all my mayo salads are really egg salad, with some having a few potatoes or macaroni thrown in. Whatever.

6-12 hard-boiled eggs, based on your crowd

  • Cold water start method:
    • Place eggs in saucepan large enough to hold all eggs on the bottom and deep enough to cover with at least 2 inches of water. I tilt the pan a little when placing the eggs, so they don’t roll around before I add the water.
    • Cover with cold water. My mother always put a teaspoon of white vinegar in the water to prevent a cracked egg from running out of the shell, but I have never had one crack that badly. Poached eggs is a completely different situation where the vinegar really helps hold them together.
    • Bring to boil over medium heat. I use a lid to hurry along the boil, but don’t go wandering away too far or you will return to boiling water and not know how long it has been boiling. If that happens, you’re just guessing on the remaining time!
    • Turn off heat (if using electric, move pan to another burner). Cover with lid and wait 10-20 minutes. What? This part varies by cook. My mother said 20 minutes and it surely works. A comment on Twitter said 17 minutes to keep the yolks bright yellow. Others say ten minutes is enough, but that you need to test an egg and re-boil, if necessary (I’m not testing and wasting an egg or re-boiling).
    • Immediately run cold tap water into the pan, pouring it off and filling until the eggs have cooled enough to touch. Remove to a paper towel or bowl.

While you can put the eggs in the refrigerator and make your dish later, the benefit to working with the eggs while still warm is that the flavors of your ingredients blend together better—kind of like in cooking.

Crack and roll the eggs to loosen the shells and good luck peeling. Yes, older eggs are said to peel easier, and sometimes I think that’s true, sometimes not. Except for the loss of egg white, poorly peeled eggs mostly matter for deviled eggs.


I have never measured how much mayo to use. I just eyeball it based on whether I want a creamy, fluffy egg salad, like for stuffing a tomato, or whether I want a sandwich filling, which I would make a little drier (and I might add some fresh dill).

For Egg Salad: Mash the eggs with the back of a fork or a potato masher if you are making a lot. The fineness of the eggs is a matter of preference. Mix in the mayo. That’s it, except for salt and pepper to taste.

For Deviled Eggs: Slice each peeled egg carefully, lengthwise with a thin, sharp knife. If you can see through the egg that the yolk lies more to one side than the other, I would place the yolk side up and slice through it so your halves have similar indentations for filling.

Carefully tip each yolk half into a bowl, using the tip of the knife. Unless you are only making a few eggs, use one extra yolk, leaving two halves with no filling. Mash the yolks with the back of a fork and mix with enough mayo to make a fluffy filling. You want a lot of filling and to do that you need a lot of mayo unless you have many extra yolks.

As you can see in the photo, I don’t just fill the hole where the yolk was, but cover the entire top of the egg half. This way you get filling in every bite.

I don’t sprinkle the eggs with paprika nor add any other herbs or spices, and I definitely don’t add mustard.

Potato Salad

  • Servings: 6-8
  • Difficulty: easy
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Except for having switched to Hellmann’s® I make potato salad exactly as my mother made it. My husband says it’s the best he’s ever had, so I see no good reason to change. I think this recipe will make a large bowl of potato salad, but I really just kind of guess how many potatoes to use each time, and that can depend on the potato type.

  • 6-8 cups of boiled, peeled, cubed potatoes
  • 6-8 hard-boiled eggs (this is where other people skimp)
  • 1/4-1/2 medium onion, finely grated (it should be all juice and pulp, no discernible chunks or pieces)
  • Lots of mayo
  • Salt & pepper to taste

Make the eggs and potatoes at the same time. One will be done first, so just work with whichever one it is. Peel both the eggs and potatoes while warm, cutting the eggs into eighths and the potatoes into about one-inch chunks. Grate the onion into the bowl with the warm ingredients and add a lot of mayo. The warm potatoes will absorb much of the mayo during the chilling, and if it’s not creamy enough when you serve it, you can add more.

I don’t think I ever saw my mother put fewer than 6 eggs in a bowl of potato salad, and those yolks make all the difference. I often add 8 or more. And, again, no mustard, please.


  1. Different potato types will make the texture different, but will taste pretty much the same. I like the red waxy potatoes or Russet, but those new yellow butter potatoes work, too. A mealy potato that is made for baking will not hold together and will give you more of a mashed potato salad that some people like. The red potatoes keep a firm texture and may absorb less mayo that others.
  2. Leave the skins on if you want something more rustic in appearance. Sometimes I do and sometimes I don’t. I would not leave a Russet skin on if it were thick.
  3. I would not use the Hellmann’s® olive oil blend with potato salad because it has too distinctive a flavor that would just disappoint us. Kind of like when my husband takes a bite of quiche, expecting custard pie.

Macaroni Salad

  • Servings: 6-8
  • Difficulty: easy
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Here’s where I can go a little crazy with ingredients, even occasionally abandoning both the eggs and the mayo. Shocking!

  • 1 lb elbow macaroni or small shells
  • 6-8 hard-boiled eggs, peeled and cut in eighths
  • 1/4-1/2 medium onion, finely grated
  • Lots of mayo
  • Salt & pepper to taste

Like the potato salad, make the eggs and the pasta at the same time, so you can work with warm ingredients. Mix everything and chill.


  1. For some reason, I like some vegetables in macaroni salad, grated carrots and peas are favorites.
  2. For a one-dish meal, add seafood:
    1. tuna and peas make it a cold cousin to Tuna Casserole
    2. chunk crab (real or imitation) with roasted red peppers and black olives is a rich alternative (sometimes I use Italian dressing instead of mayo here)
  3. Hellmann’s® olive oil blend is good with macaroni, staying creamy after chilling, more so than the regular mayo

To recap: use lots of hard-boiled eggs and a good eggy mayonnaise, lots of it. Keep it simple.


Raw-Fried Potatoes

I never heard the term home fries until I grew up and encountered them in a restaurant, and I never encountered anything like them at home in the usual chunk style that you know. The only fried potatoes we had were called raw-fried and they were made with sliced potatoes. It never occurred to me that they were really a version of home fries until recently.

I was just wandering around the web the other day to see if anyone does anything different with home fries and ran across two sites that describe my mother’s raw-fried potatoes exactly:

Teri’s Kitchen actually calls them raw-fried potatoes and connects them to a Pennsylvania Dutch (Amish) concept.

Simply Recipes offers the sliced version as one of two ways to make home fries, with great images of how they look in the pan.

Give the sliced version a try, and remember to not move them until they are deeply browned on the bottom. If you are lucky, you will be able to flip them in one piece, but it doesn’t really matter. Sliding the whole piece onto a serving plate is a nice presentation, though.

I mostly make home fries now with chunks of potato instead of slices, but they still start out raw and are cooked the same way as the sliced, usually with the skins on.

Okay, I talked myself into it:


Grilled Chicken

Finally bought a cast iron reversible griddle, although I find cast iron to be annoying for a number of reasons and I expect this piece to be so, as well. Given my reluctance to use cast iron again, I did not invest in something top of the line like the enameled Le Creuset at $176.30, and I didn’t go with the traditional Lodge griddle at $26.97 with no enamel. I went for a mid-priced enameled Emerilware at $42.83 made by All-Clad. It has a coating, but I expect it will chip off at some point, and it already arrived with a few scrapes on the edges, but I’m just going to use it as long as possible—maybe I will be surprised.

I had three boneless chicken breasts and some spice blend choices, so decided to start out with some grilled chicken. Eventually, I will have to remember to snap a picture of the finished food before we eat it all, or most of it.

So, this is not much of a recipe; it’s just a spice/herb marinated chicken thrown on a grill, but if you want the specifics:

Grilled Chicken

  • Servings: 2-3
  • Difficulty: easy
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1.5 lbs or three boneless, skinless chicken breasts

Marinade: 1 tablespoon Wildtree® Lemon Rosemary Blend mixed with 2 tablespoons vegetable oil (they suggest grapeseed).

Coat the chicken with the marinade in a plastic bag or shallow glass dish and set in refrigerator for at least 30 mins. Bring to room temperature before grilling.

Brush vegetable oil on a cast iron grill and heat over medium-high heat until very hot. Don’t go overboard brushing oil on spots that will not touch your food—oil on those spots will turn all sticky and be hard to clean.

Place chicken on grill and cook for 2-4 minutes on each side. If you think the chicken is not done in the middle but about to burn, you can finish it in a saute pan with a lid. The better thing to do would be to pound the breasts thin between sheets of plastic wrap or slice them in half horizontally so they are thin enough to cook quickly: place your palm flat on one breast and slice through while putting pressure on the breast so neither it nor the knife slides around.

Want to make your own spice blend? The one from Wildtree® is made of salt, black pepper, rosemary, dehydrated onion, dehydrated garlic, and lemon oil.

A Pie of Necessity

I bought way too many tiny-finger sized snacks for my granddaughter’s visit last week. I sent the remaining goldfish home with her, but kept the box of Honey Maid® graham cracker Minions, so I had to make a pie crust with them, because I’m not really a sweet cracker snacker. As it happens, I had a vision of a jar of key lime tart filling stuck in my head, so it wasn’t hard to decide what to put in the crust. I boosted the filling with some cream cheese for both flavor and texture. This is a quick no-bake pie if you use a pre-made crust. I’m kind of sorry that the first pie on this blog is not one that shows my pie crust skills, but those will come soon enough.

Key Lime Pie (sort of)

  • Servings: 8
  • Difficulty: easy
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  • 1 graham cracker crust
    • 1.5 cups graham cracker crumbs
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 5 tablespoons butter, melted
  • I jar or can of Key Lime tart filling—mine was a 23 oz jar from Clearbrook Farms®
  • 8 oz softened cream cheese
  • whipped cream (optional)

The Crust

Preheat the oven to 350°

baked crust
baked crust

  1. Crush the crackers in the food processor, but you could just as easily roll them between sheets of waxed paper with a rolling pin. I had 8 packages of crackers that made about 2 cups of crumbs and I didn’t need it all.
  2. Mix the rest of the crust ingredients, then press them into a buttered 9 inch pie dish.
  3. Bake for about 10 minutes until just brown on the edges.
  4. Cool completely.

The Filling

  1. Whisk the softened, room temperature cream cheese until smooth.
  2. Add the Key Lime filling, whisking until combined.
  3. Pour into cooled pie crust and chill for at least an hour, maybe two.

I don’t really think of this as a pie that needs whipped cream, but I picked up some Cool Whip Extra Creamy® just because who wouldn’t want whipped cream?

the pie