{"id":2777,"date":"2022-09-05T08:33:39","date_gmt":"2022-09-05T12:33:39","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2777"},"modified":"2022-09-04T18:35:02","modified_gmt":"2022-09-04T22:35:02","slug":"an-old-time-marthas-vineyard-potato-salad-recipe-with-a-few-updates-for-late-summer-picnics-and-bbqs","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2777","title":{"rendered":"An Old Time Martha’s Vineyard Potato Salad Recipe With A Few Updates For Late Summer Picnics And BBQ’s"},"content":{"rendered":"
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My take on Cozy’s potato salad<\/span>
Bowl – Desert Sunset Gradient<\/span>
by Justin Donofrio<\/a><\/span><\/figcaption><\/figure>\n

Potato salad is one of the traditional picnic, barbecue, cookout dishes that goes so well with not only hamburgers and hot dogs but all kinds of grilled fish, sausage, chicken and meat. It is both inexpensive and filling and although tasty, balances the often spicy or zesty flavors of the marinades and sauces that accompany grilled foods. We didn\u2019t eat a lot of potato salad<\/a> growing up. We were more a cole slaw household. Occasionally my mother would bring home some deli or grocery store concoction (probably from Ron Chast\u2019s \u201cCoffee Shop Vats of the Jersey Turnpike\u201d – a version of her hilarious cartoon is reproduced below) and I always enjoyed it but never really thought about making it myself. All kinds of cabbage and pasta salads sure but until recently, I never tried concocting a potato salad<\/span>.<\/p>\n

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Both yellow and red boiling potatoes<\/span>
work well in this recipe<\/span><\/figcaption><\/figure>\n
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Purple potatoes are an option<\/span><\/figcaption><\/figure>\n

So why now? Well, because a friend who worked summers at Cozy’s, a long shuttered Martha\u2019s Vineyard restaurant, recently shared her recollection of the potato salad she used to make there. She had made it so frequently that the ingredient list was seared in her memory. Amy didn\u2019t remember exact amounts but she also said it had never been precisely measured. I gave it a try and the measurements here are my best guess. Truly I think this is a completely flexible and forgiving recipe. I used yellow potatoes just because I like them (second only to purple) but I think any boiling (not baking) potatoes<\/a> would work. I enjoy hard-boiled eggs, pickle relish or chopped gherkins and sometimes dill in my potato salad, but you may have other add-in preferences. I\u2019ve heard of people adding capers, bacon, ham, basil and chopped hot peppers. I also use more mustard and vinegar, a little hot sauce, and olive oil instead of mayo altogether, especially if it is going to sit out a while. And many of you will want more salt than I use. Cozy\u2019s may have closed long ago but their delicious potato salad lives on! Thanks, Amy!<\/span><\/p>\n

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Olive oil potato salad<\/span>
a la Cozy’s (RIP)<\/span><\/figcaption><\/figure>\n

COZY’S POTATO SALAD<\/span><\/p>\n

Amy\u2019s instructions from memory:<\/span><\/p>\n