Saturday, April 7, 2012

Mom's Potato Salad

One of the recipes that I'm asked for a lot is my potato salad.  It's called "Mom's" since she gave me the basic recipe. Mom & I differed on putting onions in, and about how much mustard was correct.  I also added the black olives and red pimentos for extra flavor and color...this is the salad that I love best!

Number of Servings: 12

Make a day ahead for best taste!

Each serving is a heaping 1/2 cup.
10-12 Potatoes, raw
8 Large Eggs
1 Cup Real Mayonnaise
1 Tablespoon Yellow Mustard
½ cup chopped Dill Pickles
3.8 oz can sliced Black Olives
2 heaping Tablespoons Pimentos, diced or sliced

1. Peel & cube potatoes. Boil in water until soft, but not mushy. Drain well, and cool.

2. Place eggs in a large saucepan and cover with cold water. (TIP: pierce the large end of the egg first, this helps prevent the shell cracking.) Bring to a boil; boil 5 minutes. Shut off the heat and let them sit for 10 minutes. Pour off the hot water and add very cold water and let the eggs cool. You might need to keep pouring off the water and adding cold. After the eggs are cooled, crack & peel the shells, and rinse the hard boiled eggs. Cut eggs into large chunks and set aside.

3. While potatoes and eggs are cooking, place remaining ingredients together in a large bowl, and mix. Keep chilled. After the potatoes and eggs are cooked and cooled, add them to the mixture, and fold gently.

If you feel that the mixture is too thick, add a few tablespoons of pickle juice or vinegar. Mom loved it with a splash of vinegar on hers! And of course, green onions and extra mustard...yuck. To each their own!
Me & Mom on her last earthly birthday.
She celebrates in heaven now!

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