By • July 13, 2012 • 0 Comments

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Author Notes: This is my mother's recipe for potato salad. It is very simple but the briny pickles in it make it my all-time favorite. Waverly

Serves 8-10

  • 7 medium boiling potatoes
  • 2 small sweet onions, Vidalia, Walla Walla, etc, finely chopped
  • 1/4 cup small-dice sweet pickles
  • 1 (2oz) jar pimientos, drained and finely chopped
  • 3/4 cups mayonnaise
  • salt and pepper, to taste
  1. BOIL POTATOES: Bring a pot of water to a boil. Add potatoes and boil until tender. Drain the water. When the potatoes are cool enough to handle, peel and cut into bite-sized pieces.
  2. COMBINE: In a large bowl, combine the cooled chopped potatoes with the onions, pickles, and pimientos. Season to taste with salt and pepper. In a small bowl, combine the mayonnaise with the mustard. Add enough of the mayonnaise mixture to bind the salad together.
  3. SERVE: If you are not serving the salad right away, cover and refrigerate.
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