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
Serves: a crowd
pounds red potatoes, skins on, cut into halves for boiling in large pot of salted water
Vidalia onion or more to taste, chopped
2 or 3 Kosher dill pickles, chopped
1/2 - 3/4
cups Duke's mayonnaise
1 - 2
hard-boiled eggs, sliced
tomato, sliced in quarters for garnish
Salt and pepper, to taste
- 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.
- When the potatoes are cooled, add in the chopped onions and pickles, as well as the mayonnaise, salt, and pepper.
- Mix all of the ingredients together until well combined and add a little more mayo if you want it creamier (better!).
- Finally, transfer the potato salad to a serving bowl and garnish with the hard-boiled egg and tomato slices.
- This recipe was entered in the contest for Your Best Recipe for the Shore