Ok. Ok.  Maybe not WORLD famous – although I do have friends who live in Japan that like it.   However, IT IS frequently requested at summer BBQ’s.potato4A

I learned to make potato salad from my sister-in-law, probably three decades ago (when I could barely cook!).  I don’t make it the same as she does but that is where my recipe got its start.

I like to use red potatoes and then cook them a bit longer, so the end product is a little lumpy but creamy. The potatoes are done when you can easily pierce them with a fork and a twist will break them apart.  It may take a few times to figure out the cooked potato consistency that your family likes.

Yummy Potato Salad

Serves about 8-10 as a side dish

  • Approximately 2 ½ pounds of red potatoes (half of a 5# bag) – peeled, rinsed and cut into chunks
  • 2-3 hard-boiled eggs – peeled, rinsed and chopped
  • 3 generous (meaning heaping on the spoon) tablespoons of mayonnaise
  • 1 tablespoon of brown mustardpotato5A
  • 1 tablespoons of yellow mustard
  • 2 teaspoons of garlic salt
  • ½ teaspoon of salt
  • ½ teaspoon of pepper

Bring water to boil in a large pan.  Add the potatoes chunks.  Keep it on a low boil, stir occasionally until the potatoes are tender.  Drain.

Place chopped eggs and drained potatoes in a large bowl.  Add the mayonnaise, mustards and spices.  Stir with a large spoon.  Once the mayonnaise and mustards are mixed in – taste.  Add more mayonnaise to make it creamer, more yellow mustard to make it tangier and of course, a little salt if it seems bland.  Caution: start out by adding just a little more – you can always add more, but you can’t take any away! 😉potato3A

Once everything is combined and tastes good, cover the bowl and put in the refrigerator.  Let is cool down before serving.  I usually make mine the day before.  It also tastes better once it sits.potato2A

Mine usually looks like chunky, yellow mashed potatoes.  Hmmm.

Enjoy!

 

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