This potato salad was a favorite at Grosse Pointe Park’s Mulier Market. Founded by Belgian immigrants in the 1920s, the market was open for 90 years at 15215 Kercheval, it was later operated by the original owners’ son until the family eventually closed the market in 2012, selling the building to a local family buying up real estate in Grosse Pointe Park. The market was famous for its potato salad, which is sought after by locals and is now sold by other local markets in the Grosse Pointes.
This recipe is made using the ingredients found in the original salad. Despite being made and sold by Belgian immigrants, the salad is uniquely American. Belgian potato salad is served warm and is more similar to German potato salad with bacon.
What I found the most intimidating about making potato salad was how to cook the potatoes so they were properly done. The potatoes cannot be undercooked or overcooked. Overcooking can lead to a mushy mess. My research and testing has resulted in finding the way to make the perfectly cooked potatoes, soft enough for the salad but firm enough to retinan their shape in the salad.
To make the salad, fill a medium pot with cold water, generously salt and bring to a boil over medium heat. Cook until just tender, 25-30 minutes. Drain potatoes and cool. Dice potatoes.
Do not overcook potatoes or they will turn to mush and not make a proper potato salad.
While potatoes are cooking, you may chop any vegetables. To make the best thin slices, use a mandoline to cut the carrots, radishes and onion.
Eggs may be hard boiled while potatoes are cooking. For best results, use our Perfect Hard-Boiled Eggs.
Combine eggs, potatoes, carrot, peppers, radish and onion in a large bowl. Add salt and pepper and toss. In a small bowl combine mayonnaise and mustard. Gently fold into potato mixture.
Chill salad for one hour in refrigerator before serving.
Equipment:
Good Grips Swivel Vegetable Peeler
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Mulier’s Market Potato Salad
This recipe is based upon the vintage deli salad from Mulier’s Market, a longtime fixture in Grosse Pointe Park.
Ingredients
Instructions
- Fill a medium pot with cold water, place in peeled potatoes, generously salt and bring to a boil over medium heat. Cook until just tender, 25-30 minutes. Drain potatoes and cool. Dice potatoes.
- While potatoes are cooking, you may chop all vegetables. To make the best thin slices, use a mandoline to cut the carrots, radishes and onion.
- Combine eggs, potatoes, carrot, peppers, radish and onion in a large bowl. Add salt and pepper and toss. In a small bowl combine mayonnaise and mustard. Gently fold into potato mixture.
- Chill salad, covered, for one hour in refrigerator before serving.