1/2 bag potatoes ( 2 1/2 lbs.)
3 stalks celery, diced small
4 stalks scallions, diced small
Mayonnaise, 3 extra-large tablespoons
salt and pepper
1. Place potatoes in a large pot with skins on fill with cold water to cover potatoes. Add 3 eggs, ( I put a pin hole in each egg before boiling, it makes it easier to peel later). Bring water to a boil. Time it for 10 minutes at a full boil. Your eggs should be done. Remove the eggs with a spoon from the pot to cool down. Run cold water over them or place them in a bowl of cold water. Peel the eggs and set aside to cool, then chop.
2. Continue to boil the potatoes for 10 to 20 minutes more on a full boil, keep checking for doneness by putting a fork in them. If the fork goes in hard, not done, goes in easy, done. Try not to overcook the potatoes if you can.
3. When potatoes are done, cool for a bit, but it is good to peel while they are warm, the skins come off easier. Dice the potatoes into small cubes.
4. Add potatoes, celery, eggs, scallions, salt and pepper into a large bowl. I add about 3 hefty scoops of mayonnaise to start, more if preferred. Secret is to add water, about 1 to 3 tablespoons depending on look and taste. The water will cream out the mayo.
5. Decorate with paprika on top if you want before serving. Serves 8.
6. ENJOY – Summer without potato salad is like summer without sunshine!
© This recipe courtesy of Somebodys-Mom.com
During years of backyard barbeques, graduations, baby showers, and outings, a lot of potato salad has passed my lips; however, my mom’s potato salad is still the best I’ve had. Everybody loves it. I should know; I’ve been making it for years and hearing the satisfied sighs as my friends and family devour it by the forkful.
My mom, Helen, was a good cook and enjoyed cooking and entertaining. To know me is to know that I am my mother’s daughter. She taught me to always chop ingredients into small sizes, believing that it was more pleasing to the eye if the potatoes, celery, and scallions were cubed in small pieces. She did this to regular lettuce salad too. She’d cut up everything into small pieces, including the tomatoes and cucumbers. Mom was right! Smaller is better. Who wants a big chunk of potato or a huge leaf of lettuce when eating? Not me.
The only change I made to the original recipe that she gave me is that I add a bit of water. Many years ago my life-long friend, Joanne, made potato salad for a party, and I noticed that hers was creamier than mine. Her secret was adding water. At the time, I was adding a bit of milk to thin out the mayo in my potato salad. I’m convinced that water is better than milk and makes for a creamier potato salad.
Summer isn’t summer without Mom’s potato salad. When something is this good, you never get tired of making it. My family and friends will agree, because they never get tired of eating it!
4 thoughts on “POTATO SALAD”
Hey cuz, just wanted to mention in lieu of water I use pickle juice put it on top when mayo is distributed then mix once more, try it you’ll like it, pickle juice from polish or kosher never dill or sweet gherkins maybe just two tablespoons for that little amount of potatoes. take care love, Mary
So what do you do with the eggs? Chop and add to the salad or put on top as I sometimes do? P.S.: I thin the mayo with a couple of teaspoons of pickle relish complete with juice. (MY mom’s recipe.) Plus I add a teas. of dry mustard to the dressing to give it a slight kick.
I corrected the recipe, I add the hard boiled eggs, chopped to the salad.
Mary and Delores, I see you both use pickle juice. Thanks for the suggestion!