Author Notes
Nearly everyone has a favorite dish that their mother (or father, or guardian!) served growing up; a dish that makes them feel comforted, at home, safe. A dish that only tastes right when prepared by said caretaker. For me, it’s my momma’s potato salad. —onetinyspark
Ingredients
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2 pounds
red potatoes, skins on, cut into halves for boiling in large pot of salted water
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1/2
Vidalia onion or more to taste, chopped
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2-3
2 or 3 Kosher dill pickles, chopped
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1/2 - 3/4 cups
Duke's mayonnaise
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1 - 2
hard-boiled eggs, sliced
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1/2
tomato, sliced in quarters for garnish
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Salt and pepper, to taste
Directions
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Boil the potatoes until tender (test with a fork). Then drain the potatoes and place them in a large mixing bowl. Set aside to cool.
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When the potatoes are cooled, add in the chopped onions and pickles, as well as the mayonnaise, salt, and pepper.
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Mix all of the ingredients together until well combined and add a little more mayo if you want it creamier (better!).
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Finally, transfer the potato salad to a serving bowl and garnish with the hard-boiled egg and tomato slices.
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