Mom’s Best Potato Salad

Potato SaladMuch like goulash, pot roast and homemade macaroni and cheese, most of us have a memory of how potato salad should taste. I laugh as I write this because I’ve had this conversation so often with others and invariably they say, “My mom (grandmother, aunt, sister) made the best potato salad, ever!” So here it is: my mom’s recipe for potato salad and along with it her secret ingredients that make it “the best potato salad, ever!” Let me know what you think…

Mom’s Best Potato Salad

2 to 3 pounds Yukon Gold potatoes
4 to 6 eggs, hard boiled
1/2 cup sweet onion (Vidalia or Walla Walla), finely chopped
1/4 cup fresh parsley, chopped
1/2 cup celery, chopped
2 tablespoons yellow mustard
1/2 teaspoon celery seed
3 tablespoons bread and butter pickles, finely chopped
1 to 2 teaspoons bread and butter pickling seasonings/seeds (from bottom of pickle jar)
1 to 1 1/2 cups mayonnaise
1/2 to 1 cup bread and butter pickle juice
1/2 teaspoon freshly ground black pepper

Cook potatoes whole and with the skins on until they are fork tender (cook them less rather than more so they’ll hold their shape and not fall apart or dry out); drain off water and set aside to cool. While potatoes are cooking, boil eggs to hard stage (10 minutes); drain off water and set aside to cool. When both are cool enough to handle, remove potato skins (there should be about 4 cups diced potatoes for the salad) and peel eggs, dice both into a large bowl; set aside.

Add chopped onion, parsley, celery, mustard, celery seed, chopped pickle and pickle seasonings to potatoes; toss lightly. In a separate container, whisk together mayonnaise and pickle juice; add pepper. Pour dressing over salad and thoroughly toss until well coated. Refrigerate for several hours. Check salad just before serving to see if it needs more mayonnaise mixture (often the potatoes and eggs will soak up a lot of the dressing leaving the salad too dry). Combine more mayonnaise and pickle juice and stir into salad, if needed. Yield: 10 to 12 servings

Cook’s Note: This potato salad needs to be refrigerated and/or kept in a cooler because it contains eggs.


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