Prep 20 mins
Cook 3 hrs
To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Posted September 14th, 2005.
- 6 medium sized russet potatoes, washed, do not peel
- 4 hard-boiled eggs, peeled and chopped
- 1 hard-boiled egg, sliced
- 1 1⁄2 cups mayonnaise
- 1 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon salt (to taste)
- 4 tablespoons sugar (to taste)
- paprika (optional)
- Place potatoes in a large Dutch oven.
- Add enough water to cover potatoes, cover.
- Boil until fork tender, about 20 to 25 minutes.
- Drain; do not peel potatoes at this point.
- Place in "fridge" for about 30 minutes or until cool enough to handle.
- Remove from "fridge".
- Peel and cut into bite-sized pieces.
- In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
- Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
- Chill for about 4 hours, or overnight is better.
- Before serving, lay one sliced hard-boiled egg in circle in the middle.
- Sprinkle with paprika if desired.
This is a very solid potato salad. I was very pleased as I followed the suggestions to "perk" it up. So as I tell you what I did different, remember that the base, as is, remains delish! 1. I only added about 11/2tsp, not tbls, of sugar. 2. I chopped and added two stalks of green onion. 3. I sprinkled sliced black olives on top of finished dish. Why, it disappeared faster than hotcakes swimming in buttery sweet sauce! YUM!
Okay... this review is based on 3 individuals input... mine, my hubby and our downstairs boarder. First I will start by telling you of a few slight alterations I made. I made it (almost) exactly as the recipe states (although I added a bit of chopped onion, a small squirt of prepared mustard and I only used 2 tablespoons of sugar, because it tasted pretty sweet by then). I saved 2 eggs to slice over the top, but didn't know if the 3 remaining chopped, hard-boiled eggs got added in? I assumed they did, but the directions do not say. Well, that's what I did with them. I made this on Sunday night, although we did not eat it until Monday night, served aside my Oven Fried Paprika Chicken. (We just ate the left-overs for dinner last night). Really, the longer it sits, the better it gets. I usually make potato salad with Miracle Whip, but I wanted to try this mayo-based recipe (besides, I was out of Miracle Whip, so this was the perfect choice). I thought of giving this recipe 4 1/2* stars (just due to my personal preference for Miracle Whip), but hubby insisted it was one of "the best" potato salads he has ever eaten, and our tenant agreed with him. So I have saved this recipe to my 'cookbook' (with my slight alterations) to use as a secondary (or maybe first) choice. I'm so happy to have tried your mom's recipe. Thank you for sharing it.