Summer Potato Salad

My Mother’s Potato Salad

4th of July Potato Salad

Everyone likes this potato salad; it has turned potato salad haters in to potato salad lovers. It goes so fast; I always try to make enough of it to last for two meals.

I make this the way my mother taught me, no measuring; I just make it by feel.

A very important note: the ingredients are mixed while hot, and then it’s put into the refrigerator for a few hours to allow the flavors to blend.

Ingredients:

Potatoes, 8 to 10 medium

Boiled eggs, 5 or 6

Mayonnaise, about 3 heaping large regular flatware type tablespoons of mayonnaise (not a measuring tablespoon)

Mustard, enough for flavor, but not enough to overpower

Finely grated onion, 2 or 3 tablespoons (or more if you like)

White vinegar, 1 tablespoon

Sugar 1 to 2 teaspoons

Pickle, one large finely chopped

Pepper

Peel potatoes: Chop into large pieces. Cover with water. Add desired salt. Boil.  When fork tender, drain well.

Boil eggs: Place eggs in pan and cover with water. Bring water to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Add to hot potatoes:

Mayonnaise: I use just enough mayonnaise to make the salad moist, too much will make it mushy.

Mustard: Squeeze a couple of tablespoons over the top of potatoes.

In a small mixing bowl mix:

Finely grated onion about 2-3 (or so) tablespoons. Add 1 tablespoon white vinegar, 1 to 2 teaspoons sugar, and 1 large pickle, finely chopped. (I grate mine). Season with pepper. Pour mixture over potatoes.

Blend gently. The potatoes are cut large because they break down while stirring, it will look a little mushy. Don’t worry, because the whole thing firms up nicely when chilled.

Spoon into a large bowl, layering in sliced boiled eggs as you go. Finish with layer of eggs. Pepper lightly and add a sprinkling of paprika for color, if desired.

Cover and chill.

♥ From the chef at “Burnt Toast”