Grandma's Potato Salad | Sugar for Breakfast: Grandma's Potato Salad

Sunday, November 3, 2013

Grandma's Potato Salad

Whenever I think about my Grandma's potato salad and when she would make it, all I can think about is how great it was...and how she didn't use a recipe.
She just made it. It came out the same every time. Perfect.
I have spent years trying to replicate her potato salad. This is about the best version I have come up with that replicates hers.

I don't enjoy mashed potatoes making my potato salad. 
I like the chunks of potato. Some people boil their potatoes whole, then let them cool and peel and dice them. I like to peel and dice them, then boil them. It is just whatever you prefer. 
I also put hard boiled eggs into my potato salad. If you don't like boiling eggs, check out my super easy post on the perfect hard-boiled egg. 

This is also best made a day before it is to be served, so it can chill together and allow the flavors to really mesh together.
It is super simple to make. This recipe does call for 5lbs of potatoes. So, it does make quite a bit (about 20 servings). Feel free to cut in half or even double!

Grandma's Potato Salad

5lbs russet potatoes, peeled and cubed into 1/2in-1in chunks
1 cup onion, diced
12 hard-boiled eggs, chopped
1/3 cup sweet relish
1 1/2 cups mayonnaise
1/2 cup + 1 tablespoon mustard (yellow or honey, or your favorite)
3 tablespoons sugar
3 tablespoons cider vinegar

Place cubed potatoes in a large stock pot. 
Cover the potatoes with water, sprinkled with salt.
Boil until the potatoes are fork-tender.
Drain and let cool.
In a large bowl combine the onion, chopped hard-boiled eggs, relish, mayo, mustard, sugar and vinegar.
Add the cooled potatoes and fold gently until all the potatoes are covered. 
Sprinkle the top with paprika and salt, if desired.
Cover and chill in the refrigerator for a few hours or overnight. 

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