Ingredients: |
Ingredients: 5 lbs. large russet or Yukon Gold potatoes.
2 cups +/- mayonnaise Grammie Kitty ALWAYS used Hellmann's Mayonnaise!
1 cup refrigerated sweet pickle relish.
2 - 3 tbs. Dijon mustard.
1 tbs. apple cider vinegar.
1 tbs. celery seeds or celery powder.
1/2 tsp. paprika plus some for garnish.
6-7 hard boiled eggs, Get some nice slices for the top and then chop the rest for the salad (omit some of the whites).
3 celery stalks, diced or very thinly sliced.
1 small onion, diced (more if you are Grammie Nancy).
1 tsp. fresh chopped dill (optional).
Salt and pepper.
To flavor more highly, add 2 tbs. each garlic powder and onion powder.
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Directions: |
Directions:Scrub the outsides of the potatoes and place in a large stock pot.
Add cold water until it is 1 inch over the top of the potatoes.
Set the pot over high heat and bring to a boil. Once boiling, add 1 tbs. salt and cook the potatoes for 13-15 minutes, until fork tender but not split (you do not want mush).
Drain and stick in the fridge to cool (they will be easier to peel).
In a very large bowl, mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 tsp. salt, and pepper to taste. Stir until smooth.
Add the chopped eggs, celery, onions, and dill. Remember, potatoes always need more seasoning than you think as they absorb a lot, so make a strongly flavored dressing. (You can do this the day before and the flavors become richer). Cover and refrigerate at least 1/2 hour.
Take the potatoes out, remove the peels with a paring knife and dry the potatoes (yes, I dry just about everything, it is a very good cooking habit). Slice in half the long way, place cut side down on a chopping board and slice in half the long way again. Cut in half sideways and then cut each half in half. This makes nice even cubes. Gently mix the potatoes in the dressing until it coats them well. Taste and add more salt and pepper as needed. Garnish with the egg slices, fresh dill, and paprika.
Cover and place in the fridge overnight - it tastes much better the next day. |
Personal
Notes: |
Personal
Notes: Again, a great make-ahead dish. Grammie Kitty served this all summer long and it is really the best :). Hers was rather simple and many spices have been added over the years, so modify this according to your taste. Here are some Diamond family summer bar-b-ques with pa-day-da salad! At our May 17, 2025 bar-b-que, Kayden Diamond's son Wesley decided to start his journey into the world! It took him a while to get here, but he started with all of us.
The photograph of Great Great Grammie Kitty on the upper left and Grammie Nancy holding Wesley in 2025 represent six generations of our family. When you add in Kitty's mother Grammie Aiken (of thumbprint cookie fame), that is seven generations. How cool is that!
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This recipe for Great Great Grammie Kitty's "Pa-day-da" (Potato) Salad is from