Prep 35 mins
Cook 25 mins
This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!
- Peel and dice potatoes, Boil in salted water until tender.
- Hard boil eggs, peel, chop. (obviously lol).
- Finely chop onion.
- *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
- A dash of garlic powder or garlic salt is nice too.
- Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
- Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
- It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
- Most of the prep time is attributed to the peeling and chopping of the potatoes.
- *Of course, because of the Mayo you won't want to leave it out too long.
- I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.
Excellent recipe! Using what I had around the kitchen.
I used about 20 small red potatoes.....cut up (diced), but did not peel. I used 4 extra large hard boiled eggs. 1 large Vidallia onion. 2 cloves of crushed garlic. Husband and 21 year old son - both pickey, loved it. Nice to make when you don't have celery on hand, like so many potato salads. The celery seed is a nice touch.
First let me say this is an excellent potato salad recipe and pretty much the way I've made it for almost 50 years. Re: I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers. Partly true. It's actually a chemestry reaction type thing with hard boiled eggs and sterling silver, however, mayo might also be a culprit. They will tarnish your sterling silver in a heart beat. I learned that lesson the hard way many moons ago! Thank you for sharing this fine recipe. Phyl
Was somewhat unsure about making this recipe, but decided to take it on as a new taste experience! Thanks so much for enticing me with it ~ IT'S GREAT! I did cut it in half, but even then got 7 servings from it! I did steam the potatoes & used them, unpeeled, along with a Vadalia onion & lemon pepper instead of the usual S&P! Very, very nice salad! Thank you for posting it! [Made & reviewed for one of my adopted chefs in this Spring's PAC]