Wednesday, April 25, 2012
We especially like to eat our Potato Salad right after it is made. It's still warm and just right. I did not have a recipe for Potato Salad written down until I began this blog. I have always just added what I wanted as I made it. I would always use the same ingredients but the quantity may differ. It's not my mother's recipe or my mother-in-law's recipe. It's all my recipe!
5 medium Russet potatoes or 3 large baking potatoes, peeled & cubed
4 Tbsp. Hellman's Mayonnaise
1 Tbsp. mustard
1 small onion, chopped
1/3 cup sweet pickles
2 hard-boiled eggs, chopped
Peel the potatoes, wash, cube, and then place in a large boiler. Cover the potatoes with water. Add 1 tsp. salt. Cook on medium high for 30 min. Check to see if they are done. If not, cook a little longer. When done, pour into colander to drain. You may use the boiler that the potatoes cooked in for mixing the potato salad. Pour the potatoes into the large boiler. Add the chopped onion, eggs, and pickles. Add mayonnaise, mustard, salt, and pepper. Stir all together until well blended. I like a creamy consistency and I vary on the amount of mayonnaise that I use in order to get this consistency. The pickles that I use in my Potato Salad are crystallized sweet pickles that I make each summer. This is a recipe that you can change in whatever way that you would like in order for you and your family to enjoy it.
Pour the Potato Salad into a lovely bowl, place on your dinner table, and enjoy.