Our way - one of the 10,000 good potato salad recipes out there.
- Potatoes these 5 potatoes will make 4 servings - maybe 5
- Boiled eggs
- Sweet pickles (preferred) or sweet relish (what I had)
Boil eggs in salted water. Start with cold water and room temp eggs so as not to crack the eggs from too rapid expansion of hot water. When boiling begins, cover and remove from heat for 15 minutes, then drain hot water, crack and chill for a few minutes in cold water, which stops cooking and keeps the yolks from turning green and makes them easier to peel.
Cut and boil potatoes in salted water. I like mine in 1-2" cubes.
Cook until just past fork tender. drain and set aside.
Fine dice a cup of celery and 1/2 - 3/4 cups of onion.
Combine potatoes, onions, celery, 3/4 cup of pickle relish or chopped sweet pickles, 3 chopped boiled eggs, 1 cup of mayo and a half tablespoon of mustard. Entire threads have been written debating mustard vs no mustard. I am certain families have split up on the basis of this preference.
I like some lumps in my potato salad so I mash accordingly. I like a slightly sweet taste, which I adjust with sweet pickle juice. Salt is added here to taste. We try to make our potato salad a day ahead and store in the refrigerator to get it nice and cold and flavors mingled before eating.
Ready to eat