My Momma's Potato Salad (With My Personal Touch:) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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i learned this recipe watching my mom make it & she never used measuring cups just a big spoon to pile it all together, so forgive me if the measurements aren't quite exact as i dont use measuring cups when making this either. the only changes i made to my mom's recipe was to add a can of chopped olives, a bit of garlic & dill & i now use dill relish so i don't have to dice up a bunch of pickles...besides i think the pimento in the relish gives it something extra (when using the relish, dont bother draining the juice out, it gives it a tang that my family dies for). i dont use celery because i dont like the taste but if you want a little crunch to your salad you can dice up some cucumber after scraping out the seeds. Ingredients:
5 lbs potatoes |
1 1/2 cups mayonnaise |
3 tablespoons yellow mustard |
3 -4 tablespoons dill relish |
6 eggs, diced |
1/2 cup onion, finely minced |
1 (4 ounce) can chopped olives |
1 teaspoon apple cider vinegar |
2 teaspoons dill weed |
1 teaspoon salt |
2 teaspoons pepper |
2 teaspoons paprika |
Directions:
1. partially peel potatoes & boil in a large pot of salted water until soft, drain & let cool (Iï¿1/2ll sometimes throw them in a bowl in the freezer to speed up this process.).
2. bring eggs to a rolling boil, cover & remove from heat. let stand, covered, for 15 minutes. drain & let cold water run over until cool. peel & dice pretty small.
3. dice potatoes into 1 inch cubes & put in a large serving bowl.
4. layer remaining ingredients on top of potatoes in the order written.
5. After spreading everything evenly over the potatoes, gently combine all ingredients with a wooden spoon. ï¿1/2you only want to stir once so the potatoes donï¿1/2t break up too much.
6. cover & refrigerate for at least 4 hours. remove from fridge & add more mayo if necessary. (potatoes will soak up some of the mayo while chilling.).
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