1 hr 35 mins
Bill Gary's Note:
The title says it all. It's been my summer barbecue side dish staple for years, I hope it becomes yours too!
My Private Note
Units: US | Metric
- 1Separate the egg yolks from the egg whites.
- 2Boil potatoes in unsalted boiling water about 15-20 minutes or until cooked through, but not so soft they fall apart when a fork is inserted.
- 3Immediately drain and gently run cold water over the potatoes in a colander (do not use a mesh sieve, you'll get riced potatoes) to stop them from continuing to cook.
- 4Let the potatoes sit in the colander to drain, and drain well (if you do that thing where you let the colander go into free fall and stop it abruptly at the bottom, you'll end up with 1/2 potato cubes and 1/2 mashed potatoes).
- 5Proceed with the next steps when drained.
- 6Gently turn 1/2 the potatoes into the bowl.
- 7Add 1/2 the chopped onion and 1/2 the chopped celery.
- 8Next, using a long-tined fork, mash 3 eggs' worth of egg whites, one half at a time, into the palm of your hand until the consistency of the egg white resembles bread crumbs.
- 9Add them to the potato mixture.
- 10Repeat this step for the egg yolks until the consistency is similar to that of clay.
- 11Don't try to do them together, it's too frustrating.
- 12Add the yolks to the potato mixture.
- 13Repeat the layers of potato, onion, celery, and eggs.
- 14Spoon one cup of the mayonnaise evenly over the top.
- 15Using your hands, gently dig down the side of the bowl to the bottom, and equally gently, lift and fold the contents of the bottom of the bowl on top.
- 16Turn the bowl 1/4 turn and repeat.
- 17Do this for 2 revolutions.
- 18If the salad does not have a creamy yellow consistency (the egg yolks should dissolve into the mayonnaise to create this color), add 1/2 cup of mayonnaise at a time and repeat the lifting and folding process until it does.
- 19Depending on how savory you want the salad to be, add the pickle juice in moderation (about 1/4 cup at a time), enough so that the salad has an almost custard-like consistency, being careful not to add too much or you will make the salad runny.
- 20After each addition, again repeat the lifting and folding process (you may need to rinse your hands between stages, or you may just choose to eat whatever has accumulated on your hands, and THEN rinse them).
- 21You should have a salad with a sauce that coheres well to the vegetables but is not mayonnaise-y, and not very runny.
- 22Sprinkle paprika generously over the top, cover, and store in the refrigerator.
- 23Serve chilled and garnish with fresh sprigs of parsley, if desired.
- 24This salad will keep about a week if you don't leave it out for extended periods of time, assuming it lasts that long.
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Nutritional Facts for Mom's Potato Salad
Serving Size: 1 (299 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 315.1
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 2.1 g
- Cholesterol 133.0 mg
- Sodium 223.0 mg
- Total Carbohydrate 46.6 g
- Dietary Fiber 5.1 g
- Sugars 3.9 g
- Protein 8.6 g
The following items or measurements are not included: