This old-fashioned potato salad recipe doesn’t have many ingredients, so it isn’t as colorful as many that you find nowadays. But Mama made it the way her mother did, and that’s the way I still make it today. Try it and see if it isn’t one of the best-tasting potato salads you have ever eaten
- 5 lb idaho potatoes, peel and cubed
- 1/2 medium onion, chopped fine
- 5 hard boiled eggs, chopped
- 1/4 c sweet pickle cubes or relish
- 1/2 c dill pickle cubes or relish
- 1 stalk(s) celery, diced, optional
- salt and pepper to taste
- 1.5-2 c hellman’s mayonnaise
- 1.5-2 Tbsp mustard
- paprika, for garnish, optional
- 1 hard boiled egg, sliced, for garnish, optional
1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don’t over cook and don’t under cook, you don’t want mashed potato salad and you don’t want under cooked potatoes; drain and rinse in cold water; drain well.
2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don’t need all the mayonnaise mixture; don’t use it all, if salad seems to dry, add additional mayonnaise.
5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
6. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side…yum!!
Last Step: Don’t forget to share!