Mom's favorite Potato Salad (with some special tips)
I just got done making 50 lbs of this for our Church picnic every year (which is tomorrow) and a few people stopped by while I was making it and asked for the recipe. (And ask every year at the picnic too) So while I'm well aware that everyone has their own special version, I thought I would include mine here and everyone can post theirs too!
By the way, if you decide to make a lot of any kind of salad, the easiest way to transport or store in the fridge is by using zip lock bags. You'd be amazed how much more you can put in a given space as opposed to keeping it in a large bowl!
The first and most important tip is if you are using Idaho or other baking potatoes, please boil them in the skins. They are mealy and dry and if you peel them first, they will become soggy. When they are done, put in cold water just until they are able to be handled, put in a pan or dish a couple minutes to "dry" and the skins will almost slip off when you go to peel them. All purpose potatoes, such as Maine or Michigan you may peel before boiling or not as you prefer.
Another thing that seems to make potato salad especially good - chop the eggs, onions and celery small but not minced.
I apologize that the amounts below are only approximate; when I make potato salad, I never measure.
Mom's Mustard Potato Salad
8 or 10 good size potatoes, boiled as directed above, chopped
Mayonnaise or Miracle Whip as desired (about a cup and a quarter)
Yellow mustard (about 1/2 a cup)
1/2 dozen eggs boiled, and chopped
(I've used tofu for lower cholesterol and no one noticed plus you get the added bonus of not having to boil & peel eggs!)
3 large stalks celery, chopped
1 large onion, chopped
1 Tablespoon dried minced garlic -I've started using this because where I live it seems impossible to find fresh garlic that doesn't go bad in a week! You can usually find this in the 99c store or 99c spice rack at the market.
1/2 cup sweet pickle relish
A few shakes of seasoned salt
1/4 tsp freshly ground pepper
Can add a few Tablespoons dried parsley flakes or fresh parsley for color - doesn't seem to add much taste.
Place potatoes, celery, eggs, and onion into a large bowl. Add Mayonnaise in large spoonfuls, but only one at at time. The salad is best, in my opinion, when you have just enough mayonnaise to hold it together, but you still can see the chunks of potato. At this point, add the mustard to give it desired yellowness and add remaining ingredients to taste.
leatherbear last edited by
A summertime favorite here in the south for sure. I would swear this was my granny's recipe :jaj: There are many versions but mustard is always the best :jaj:
trentreviso last edited by
This brings back memories. Take out the garlic and the relish, and add some chopped bell pepper, and you have my mom's recipe for potato salad!
You're welcome Trenteviso. Feel free to share your favorite recipes. As you can see with Scrambled Potatoes or Cranberry Applesauce, they don't have to be fancy, or complicated, just tasty!