Mom's Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. large red, russet, or Yukon gold potatoes
1 medium yellow onion (about ¾ c.) finely chopped
1 medium cucumber (about ¾ c.) finely chopped
2 stalks celery, finely chopped
2 hard cooked eggs, peeled
Dressing:
2 c. Hellman’s mayo
2 T. apple cider vinegar
1 tsp. yellow or Dijon mustard
2 heaping tablespoons granulated sugar
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Directions: |
Directions:Boil washed whole potatoes until just tender to the center when poked with a fork. Drain and set aside to cool completely for easier dicing.
Hard cook both eggs. Peel and set aside.
Chop the vegetables and set aside. I use my food processor, but be careful not to turn them into mush.
Mix the dressing ingredients together in a large bowl and stir until sugar is dissolved. Stir in the chopped veggies and set aside.
When potatoes are cool, peel and cut into ½ to ¾ inch dice. Add diced potatoes to veggie/dressing mixture along with one chopped egg and toss to coat. Mixture should be a little creamy as potatoes will absorb some of the dressing as they chill. If it seems too dry just whip up another batch of dressing and store any extra in the refrigerator tightly covered for up to 3 months.
Place potato salad into serving bowl. Slice one egg over the top. Sprinkle with paprika and chill in refrigerator overnight before serving for best flavor. |
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Personal
Notes: |
Personal
Notes: This is my mom's recipe. I have tried others but always get complaints from Cindy. When she was in school she always volunteered me to make the potato salad for any parties because this was the only one she liked. It is easily reduced to serve just 3 or 4 people or double it for a crowd.
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