Grandma's Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 or 3 eggs,
1 lb. small red potatoes,
2 Tbsp each: grainy mustard, red wine vinegar and olive oil,
salt to taste and freshly ground black pepper,
1/2 cup finely diced celery,
1/4 cup finely diced red onion,
2 Tbsp finely diced pickles, dill or sweet,
1/2 cup sour cream.
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Directions: |
Directions:Put potatoes and eggs in medium saucepan and cover with cold water. Bring water to boil and cook eggs til hard-boiled (then remove) and potatoes are just tender. Drain. Put eggs in bowl of cold water to quick cool then peel of shells.
While eggs and potatoes are cooking.... Combine in a medium bowl your mustard, vinegar, pinch of salt and a few grinds of pepper. Whisk in olive oil.
As soon as potatoes are cool enough to handle, cut them in half and toss them with the mustard mixture and store in refrigerator. (This can be done in advance and stored in the fridge for up to 3 days.) When ready to serve, stir the celery, red onion, pickles and sour cream into the potatoe mixture. After all this is mixed up, gently fold in your sliced hard-boiled eggs and adjust the salt and pepper to suit your taste. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 min./Cooking Time: 20 min. |
Personal
Notes: |
Personal
Notes: My paternal grandmother was born on the Italian side of the Alps and my grandfather was born in the Tirol area of Austria. Soon after they met Grandpa gave Grandma a large jar of the grainy brown mustard that his mother put up every year. Grandma used it in her potatoe salad and Grandpa loved it.
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