"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Potato Salad Recipe

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This recipe for Mom's Potato Salad, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Many potatoes” (Yup, that’s how she tells it! Or she merely says, “A pan full.”)
12-14 eggs
1-2 dill pickles chopped fine
Celery chopped fine (How much? “Oh, I don’t know…about 1/2 to 3/4 c, I guess.”)
1 “good sized onion” chopped fine
Mayonnaise & mustard mixed together (“Maybe 3 T to 1 T.”)
Salt and pepper “to taste” though “light on this”

Directions:
Directions:
Scrub, then boil potatoes in jackets. Put potatoes in cold water before peeling and then dice into “the big yellow bowl.” Cook then “cool eggs and dice right away.” Add pickles, celery and onion. Combine mayo/mustard/salt & pepper before adding to the rest. “The secret of good potato salad: Don’t skimp on the mayonnaise.” (So, in reality, you may need up to a cup of mayo and a heaping tablespoon of mustard to coat all those potatoes without risking that they—shudder--become soggy.) You need to also “make sure everything is mixed well” before putting the best potato salad in the world into the refrigerator to chill. And “Remember, the taste will penetrate in the refrigerator.” (Too much onion can really be disastrous!)

Personal Notes:
Personal Notes:
Seems no one ever quite measures up to one’s own mother when it comes to potato salad, right? Even in middle adulthood, I’d go “home to mom” and ask her if she’d—please!—make potato salad for me.

 

 

 

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