Thursday, May 26, 2022

    Old Fashion Potato Salad

    Must Try

    Mary Sand
    Someone who reads and loves to share daily challenges.

    Adapted from Diane Atherton. This is the way her mother and her grandmother always made their potato salad. A really nice side dish to go with BBQ! Not bad with fried chicken or for the holiday meals either. I’m sure this basic recipe has be around forever. I tried and true in our household and the only way our family eats potato salad. Hope you enjoy!


    • 5 lb Idaho potatoes, peel and cubed
    • 1/2 medium onion, chopped fine
    • 5 hard-boiled eggs, chopped
    • 1/4 c sweet pickle cubes or relish
    • 1/2 c dill pickle cubes or relish
    • 1 stalk(s) celery, diced, optional salt, and pepper to taste
    • 1.5-2 c hellman’s mayonnaise
    • 1.5-2 Tbsp mustard paprika, for garnish, optional
    • 1 hard-boiled egg, sliced, for garnish, optional


    1. 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, don’t overcook and don’t undercook, you don’t want mashed potato salad and you don’t want undercooked potatoes; drain and rinse in cold water; drain well.
    2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
    3. In a separate bowl, combine pickles, celery, salt and pepper, mustard, and mayonnaise.
    4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if the salad seems like you don’t need all the mayonnaise mixture; don’t use it all, if the salad seems to dry, add additional mayonnaise.
    5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.

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