Wednesday, July 13, 2011

Mama's Potato Salad

This is my mother-in-law's Poatao Salad. I'm not sure if she got it from somewhere...but no-one makes it quite like her.

For those of you not fond of pickles, mustard, or the type of potato salad that you find in the store...this will be a refreshing bowl of yum - trust me.

Mama's Potato (Takes all day to make) Salad

6-8 russet potatoes
same number of eggs as potatoes, plus a few more for decoration
1/2 yellow or white onion, diced small
2 stalks celery, diced small
Best Foods original mayo
celery salt

Boil potatoes with the skins on until they are very soft…almost mushy. Cool completely in the fridge.
Boil eggs and cool completely.
(You may want to do this the evening before so they can cool all night.)

Gently remove the skins and dice the potatoes into approx 3/4 “ squares. Dice eggs a little smaller, leaving a few for d├ęcor.

Combine all veggies and eggs in large bowl.
Add mayo and spices till flavored as you like. Be careful with the mayo though, so that it’s not too mayo’ee.
Be generous with the celery salt.
Add only a little paprika to the mixture.
Mix well - the potatoes should be soft enough that they lose their rigid diced shape and become a little rounded on the edges...just rigid enough to hold their shape, but soft enough to be almost mushy. (Getting this texture may take a few tries.)

Top with sliced eggs, salt and paprika.

You may have to add salt after it stores in the fridge for a day.