This is how my mother and my grandmother would always make potato salad. It’s a great dish to serve when you’re having an outdoor BBQ, fried chicken, or for your holiday meal. This is an old-fashioned recipe which should never be changed. It’s been the standard in my household for years and it’s the only way we eat potato salad. I hope you enjoy!
5Â lb idaho potatoes, peel and cubed
1/2Â md onion, chopped fine
5Â hard boiled eggs, chopped
1/4Â c sweet pickle cubes or relish
1/2Â c dill pickle cubes or relish
1Â stalk celery, diced, optional
salt and pepper to taste
1.5-2Â c hellman’s mayonnaise
1.5-2Â Tbsp mustard
paprika, for garnish, optional
1 hard boiled egg, sliced, for garnish, optional
1.Â 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, donâ€™t over cook and donâ€™t under cook, you donâ€™t want mashed potato salad and you donâ€™t want under cooked potatoes; drain and rinse in cold water; drain well.
2.Â While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
3.Â In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
4.Â 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 donâ€™t need all the mayonnaise mixture; donâ€™t use it all, if salad seems to dry, add additional mayonnaise.
5.Â Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
6.Â NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
7.Â Pretty good with Crock Pot BBQ Chicken and some baked beans on the side…yum!!