Grandma's Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs Yukon Gold potatoes, peeled & quartered
4 eggs
4 sweet pickles, chopped
4 green onions, chopped
1 ½ c mayonnaise
¼ c sweet pickle juice
2 T mustard
1 T salt
1 tsp pepper
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Directions: |
Directions:1. Put potatoes in large pan and barely cover with water. Bring to a boil; reduce heat to a simmer. Cook potatoes until tender but firm when pierced with a fork. Drain water and transfer to a large bowl. Cool potatoes. Cut into smaller chunks. (TIP: potatoes will cut easier if they’re cold.)
2. Hard boil eggs. Cool; peel; mash in a small bowl with a pastry cutter or fork.
3. In a small bowl or Pyrex measuring cup, combine mayonnaise, pickle juice, mustard, salt and pepper. Thoroughly mix.
4. In the large bowl that has the potatoes, add eggs, pickles and green onions. Pour mayonnaise dressing over and mix together.
(TIP: potato salad will taste best if refrigerated for awhile before serving so that the flavors can get to know one another!) |
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Personal
Notes: |
Personal
Notes: This recipe truly is Grandma's Potato Salad. Grandma's McFerrin, Engle, and Beck all made this potato salad, and it truly is The Best Potato Salad!
A tip I found in Cook's Illustrated: Yukon Gold (or Yellow Fin) potatoes work best for potato salad. Russets are a softer potato and don't hold up as firmly when cooked. This can result in a "mushy" potato salad. But even the hearty Yukons won't hold up from over-boiling so watch your time! After bringing to a boil, partially cover with lid. Reduce heat to medium and simmer for 15-20 minutes.
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