Introduction
Here’s my mother’s much-loved potato salad recipe. Even people who don’t care for potato salad love hers. There’s two tricks to making it work. First, your potato cubes shouldn’t be too large or too small. Second, and more importantly, you need to add just enough mustard to give the dish a beautiful, light golden-yellow color. We like it with just about anything, but she often serves it with baked beans and cold cuts. Serves eight.
Ingredients
- 3 cups cubed, boiled white potatoes
- 6 sliced, hard-boiled eggs
- 1/2 cup chopped celery
- 1/4 cup chopped green onions
- 3/4 cup American-style mayonnaise
- 1/4 cup American-style yellow mustard
- 3 tablespoons sweet pickle relish
- 1 teaspoon table salt
- pepper to taste
- paprika to taste
Preparation
- Boil potatoes until firm but tender and allow to cool
- Hard-boil eggs and allow to cool
- Slice potatoes into one-inch cubes
- Slice eggs into quarter-inch rounds (use an egg slicer if you have one)
- Combine potatoes, celery, green onions in a large serving bowl
- Combine mayonnaise, mustard, relish, salt, and pepper in a glass mixing bowl and fold carefully into the potatoes, mixing thoroughly but gently
- Garnish with eggs and sprinkle with paprika
- Refrigerate for at least two hours
- Enjoy!
