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Author Notes: This is an adaption of my mother's potato salad recipe. To be honest, I don't know that I really ever measure everything out, but when I decided to write it down, I did measure it out. I suppose this is one of those eternal arguments, like sugar in corn bread--mustard or not? Mustard, of course. The other key is to mix everything together while the potatoes are still warm. —susan259
cups potatoes, I like red skinned
cup mayonnaise (or more, to taste)--use Hellmans or Best Foods
cup chopped white or yellow onion--I like 1014 or Vidalia
cups yellow mustard
tablespoons white vinegar (ESSENTIAL!)
salt and pepper to taste
hardboiled eggs-chop the whites and mash the yolks
cups chopped celery
tablespoon sweet relish
dried dill (to taste)
- Wash and cook potatoes till just soft. I like them with the skins on, but peel them if you must. Don't overcook or you'll have potato mush.
- Drain water and place pan and potatoes back on heat and cook a few minutes longer, shaking pan, to remove excess water.
- Let potatoes cool enough so you can handle them. Cut them into bite-sized cubes.
- Mix warm potatoes and rest of ingredients till well coated and well distributed. Refrigerate till cold.
- This recipe was entered in the contest for Your Best Potato Salad