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 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
1 small onion, diced (more if you are Grammie Nancy)
1 tsp. fresh chopped dill
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. Add salt and pepper to taste. 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.
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.
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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 is a Diamond family summer bar-b-que with padada salad!
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This recipe for Great Great Grammie Kitty's "Padayda" (Potato) Salad is from