Summer, holidays and potato salad… 3 of my favorite things. I’ve never been able to eat more than one bite of ‘pre-made store bought’ potato salad. No matter the Deli, it’s just never as good as homemade.
While potato salad can be a bit time consuming, it’s well worth it. Give this old family recipe a try, and remember, the ingredients are easily adjustable to suit your own taste. Keep in mind, too that potato salad is one of those dishes that mysteriously tastes much better the next day, so make it ahead of time and enjoy your picnic or cook-out!
You will need :
Large slotted spoon
7 hard boiled eggs
1/2 Cup diced dill pickles
1/2 Cup diced sweet pickles
1/2 Cup diced onion
1/2 Cup diced green or red bell pepper
1/2 Cup diced celery
1/2 Cup chopped green olives
1 Tbsp finely chopped radishes
3/4 Cup mayonnaise…or more if you prefer ( I use Hellmann’s )
1-1/2 tsp yellow mustard
salt and pepper to taste
Boil eggs. Peel, cube and wash potatoes. Cover potatoes with water and bring to boil. Boil gently until fork tender or about 15-20 minutes. Add a tsp of salt to water (optional) before boiling.
I personally find it easier to chop and measure the pickles, onions, etc. prior to boiling the eggs and potatoes.
When eggs are done, cool in cold water, then peel and chop 6. I use the 7th one as a garnish by making egg circles or wedges. Drain potatoes well in colander. When slightly cooled, place in large bowl, add eggs and stir once or twice.
Next, add all the other vegetables and stir again. Add mayo, mustard, salt and pepper and mix well. Taste occasionally and adjust mayo, mustard, salt and pepper if desired.
Cover and refrigerate until you’re ready to serve. Serve on bed of lettuce and garnish with paprika, parsley and egg wedges if desired.