Featured Hankerings Salad Dressings

Why Mayonnaise Matters | + Potato Salad Recipes Featuring Duke’s Mayonnaise

A little bit about why I chose Duke's Mayonnaise for Hankerings Dressings - complete with four generations of potato salad recipes.

I was never picky about mayonnaise. Why would I be? It’s just oil and egg yolks, right?

Mayonnaise was mayonnaise – I didn’t waste brain power over it.

Then I started a salad dressing company.  I soon came to realize I’d have to begin caring about mayonnaise, a lot. And quick.

Soon after my parents settled in Lexington, Virginia, I heard my mom mention buying Duke’s Mayonnaise when she goes to the grocery store – a new pantry staple she adores. She told me it was a southern thing. Well, hey now – I love southern food.

I tasted it. I loved it. I was all in.

Compared to other mayonnaises, you can always count on a bigger tang, heftier flavor, and a gorgeous yolk-yellow hue that we can attribute to the larger quantity of yolks Duke’s has been using in their recipe for over 80 years. Tradition – sticking to your guns, and not changing who you are – are just a few other reasons I’m a big fan of that company.

Although Pennsylvania is above the Mason-Dixon line, I had been told and seen for myself that it maintains some small but noticeable southern food roots to it.

Things like pimento cheese and hush puppie-esque fry-bites are written on chalkboard signs in the small towns across Happy Valley. The region has, over time, melded together a congregation of southern, Amish and German influence into their food. Potato salad, I like to think, really encapsulates what eating, home cooking and living in Amish country is all about.

I’d written previously about the magic of potato salad in my recipe for Spicy Dill Pickle Potato Salad. I hit on this there, but there’s something uncannily familiar, homey and simple about potato salad that makes it such a ubiquitously-loved American staple. That, and it’s outrageously delicious.

As our inaugural post for Hankerings Dressings release, I thought it would be fitting to publish four generations’ worth of potato salad recipes – from my great-grandmother down to me. All will feature Duke’s Mayonnaise, of course.

Thank you, to my grandmother, aunt and mother – not just your help gathering recipes. I’m grateful to be a part of this process as you recount the smallest memories of my great-grandmother’s love for food, and want to thank you for always emanating more love and care than I know what to do with. I hope you’re having as much fun as I am.

Now onto the potato salad lineup – with three variations to choose from; you won’t run out of potato salad recipes for barbecues this summer. Let us know which is your favorite!

What are your favorite passed down family recipes for potato salad? Share them here!

Mattie’s (Mammie’s) Potato Salad

I N G R E D I E N T S

  • 2 lbs. white boiling potatoes, quartered
  • 1 1 / 2 or 2 teaspoons mustard
  • 1 tablespoon white vinegar
  • 1 1 / 2 tablespoons sugar
  • 3 – 4 tablespoons cream
  • 2 cups Duke’s Mayonnaise
  • Celery seed, for finishing

D I R E C T I O N S

  1. Boil the potatoes until tender. Drain.
  2. Combine the remaining ingredients in a large bowl to create the dressing. Add the potatoes, and stir until incorporated. Garnish with the celery seed.
  3. Chill in fridge until ready to serve.

Marcy’s (Grandmom’s) Potato Salad

*Note that my Marcy’s potato salad recipe has one small tweak from Mattie’s – she adds hard boiled eggs, pimentos, and dill pickle relish & juice!

I N G R E D I E N T S

  • 2 lbs. white boiling potatoes, quartered
  • 1 1 / 2 or 2 teaspoons mustard
  • 1 tablespoon vinegar
  • 1 1 / 2 tablespoons sugar
  • 4 tablespoons pimentos, minced
  • 3 – 4 tablespoons cream
  • 4 hard boiled eggs, finely chopped
  • 2 cups Duke’s Mayonnaise
  • 4 tablespoons dill pickle relish, plus 2 tablespoons dill pickle juice, reserving extra dill pickle relish for garnish
  • Celery seed, for garnish

D I R E C T I O N S

  1. Boil the potatoes until tender. Drain.
  2. Combine the remaining ingredients in a large bowl to create the dressing. Add the potatoes, and stir until incorporated. Garnish with the dill pickle relish.
  3. Chill in fridge until ready to serve.

Liz’s (Mom’s) Potato Salad

I N G R E D I E N T S

  • 2 lbs. Yukon gold potatoes, quartered
  • 1 / 2 medium red onion, small diced, plus extra for garnish
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 1 small jar pimentos, drained
  • 1 Claussen pickle, minced, plus 2 tablespoons pickle juice
  • 1 1 / 2 cup Duke’s Mayonnaise
  • 4 hard boiled eggs, finely chopped
  • Heavy pinch of salt
  • Heavy pinch of pepper
  • Paprika, for garnish

D I R E C T I O N S

  1. Boil the potatoes until tender. Drain.
  2. Combine the remaining ingredients in a large bowl to create the dressing. Add the potatoes, and stir until incorporated. Garnish with paprika.
  3. Chill in fridge until ready to serve.

Christine’s Spicy Dill Pickle Potato Salad

Recipe here!

1 comment on “Why Mayonnaise Matters | + Potato Salad Recipes Featuring Duke’s Mayonnaise

  1. I have a jar of Duke’s sitting in my fridge right now. It’s great for making chicken salad as well.

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