Prep 2 hrs
Cook 0 mins
This is a recipe for potato salad I got from my grandmother. She claims that everyone seems to like it, so she sticks with it. I heart potato salad very much, and am rather pleased with this, my first attempt, at making it. It isn't what I thought I would put into a potato salad had it have been my own recipe, but I guess this is why some recipes stay in the family so long. This is what I would consider a "classic" potato salad. Gotta love that mayo!
- 5 lbs russet potatoes
- 3⁄4 green bell pepper
- 1⁄2 large red onion
- 1⁄4 cup pimiento, plus
- more pimentos (another scooch from a jar)
- 5 hard-boiled eggs
- 4 small celery ribs
- 1 cup mayonnaise
- 1 teaspoon salt, plus add some
- salt, to taste
- pepper, to taste
- Start large pot of water boiling for potatoes.
- Peel and cut potatoes into chunks. (I've heard that it's best to boil potatoes whole. I have never done that and my potato dishes always turn out fine, but please do what you feel is best, and/or give me some tips!).
- Boil potatoes.
- Drain potatoes.
- Hard boil eggs. Put eggs into a pot with enough room to keep them separated as best as possible. Put cold water up to about an inch above them in the pot, and then bring to a rolling boil. Let boil for 10 minutes, then take them off the heat immediately and pour cold water over them to stop the cooking process. Let cool completely, peel (I find it useful to bang the eggs with enough heft against a hard surface to crack the shell), then slice and dice them to the size you prefer to be put into the salad.
- Finely dice the bell pepper, onion, and celery.
- Combine potatoes, eggs, and vegetables. Add mayonnaise, salt, and pepper. Mix well.
- I am letting mine sit overnight in the fridge to let all the flavors have a better chance of melding together.