Potato Salad Recipe, Old-Fashioned Mom-style Yumminess
Summer makes me think of picnics and potato salad and fun. Here’s my own original recipe for a very easy “made from scratch” potato salad good for picnics, barbecues, as a side dish with fried chicken, at lunchtime (or anytime!). Quick to prepare, this has a classic potato salad taste that is lightly creamy and full of flavor (lots of sweet relish perks this up!). I like to use an Avocado Oil Mayonnaise for a clean, healthy taste – but use your favorite. Only 1/4 cup Mayo keeps it light. This makes about 4 to 6 side servings. Double the recipe for a party or larger gathering. Mama knows, homemade is healthier!
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TV show food quote on Potato Salad:
Rob Petrie (played by Dick Van Dyke) : Sol, my boy, you add a little mayonnaise, some spices, some celery and egg, and a cold potato becomes a delicious potato salad!
—– from The Dick Van Dyke Show (episode: “Oh, How We Met on the Night That We Danced”, 1961)
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Janet's Own Homemade Home-Style Potato Salad
Equipment
- medium saucepan
- colander
- large mixing bowl
Ingredients
- 4 medium Red Potatoes (peeled or mostly-peeled, a little red skin left on for flavor and color)
- 2 Hard-cooked Eggs
- 1/2 cup Celery, thinly sliced (use the celery hearts, stalks in the center)
- 1/2 cup White Onion, finely chopped
- 1/4 cup Mayo (I like Sir Kensington's Avocado Oil Mayonnaise - or use your favorite)
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 2 heaping Tablespoons Sweet Relish
- 3/4 teaspoon Salt
- Paprika (to sprinkle on top)
- freshly ground Black Pepper (to taste)
Instructions
- Prep veggies and egg : thinly slice your celery, finely chop the onion, hard boil the eggs. Set aside.
- Peel the potatoes, cut in half (or thirds for larger potatoes). Place in medium saucepan, cover with water and bring to a boil.
- Boil for about 15 minutes until potatoes are tender (but not too soft, you don't want the potato turned into a mash).
- Drain the potatoes in a colander and rinse with cold water.
- As soon as they are cool enough to handle with your hands, dice the potatoes into a small-ish medium dice (a wee 1 inch). Place in large bowl.
- Cut your hard-cooked eggs into the same size dice as the potatoes. Add into bowl.
- Add the celery and onion into the bowl, gently mix.
- Add the mayo, vinegar, mustard, relish, and salt. Gently mix all the ingredients together.
- Sprinkle some paprika on the top, plus several grinds of fresh black peppercorns (or a little bit of ground black pepper), to your taste.
- Refrigerate for several hours or overnight to blend the flavors. Yum!
- Serve as a side and enjoy.
#yummyeats #yum Happy Eating!
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