Recipe by Chef shapeweaver �
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.
Top Review by Happy Harry #2
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!
- 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)
Directions See How It's Made
- 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.