Directions: |
Directions:1. Rinse potatoes in cold water. Arrange potatoes in a large, heavy-bottom pot with larger potatoes on the bottom and smaller potatoes on top. Add eggs to the pot with the potatoes. Add water to just cover the potatoes, but it's ok if not all the eggs are covered.
2. Cover the pot and cook on high until the water starts to boil, then reduce heat to medium and uncover the pot.
3. Cook potatoes until fork slides in easily and potatoes feel firm but soft. (I let them cook for 20 minutes and keep checking every few minutes after that until they are the desired consistency.)
4. When potatoes are done, drain them and the eggs in a colander and let cool while you rinse the pot with cold water until it has cooled down also. Once the pot has cooled, add the potatoes back to the pot and cover with cold water and ice (you are slowing the cooking process so they don't get too mushy).
5. Using a paring or butter knife, peel the potatoes, discarding skins. Slice each potato in half lengthwise and each half sliced in two lengthwise (you're basically slicing each potato into quarters vertically) into a large bowl. Slice each quarter into bite-sized chunks (if your potatoes are very soft, you might need bigger chunks so they don't fall apart while mixing!).
6. Peel eggs and put through an egg slicer (or dice) and add to potato chunks. Dice a small onion and add to the potatoes and egg (you can use half of a second onion if you like more onion).
7. Start by adding 1 cup of mayonnaise and 1/4 cup of yellow mustard. Mix to combine. If you like your potato salad creamier, add more mayo and a little bit of mustard. If you like it less mayo-ish, don't add any more. Just remember, you can always add, but you can't take away...add sparingly!
8. Add salt and pepper to taste, mixing thoroughly between additions. Cover and store in the refrigerator for 4-6 hours before serving to give flavors an opportunity to blend. |
Personal
Notes: |
Personal
Notes: Grandma sometimes used her bare hands to mix the mayonnaise and mustard into the potatoes, eggs, and onions, but I recommend using a large spoon! This potato salad goes best with Grandpa's Baked Beans. As kids, we would never be served baked beans without potato salad–cooking these two things together brings back fond memories of Grandma and Grandpa.
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This recipe for Grandma Betty's Potato Salad is from