Nana's Potato Salad

"Another favorite from Nana (DH's mother). I like my own potato salad called Recipe #250856 but hers is so good too. Of course, my DH secretly (or not so secretly when we are at her home) prefers his mothers--after all, he's eaten it for 40 something years!"
 
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Ready In:
55mins
Ingredients:
7
Serves:
10
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ingredients

  • 3 eggs
  • 5 lbs red potatoes or 5 lbs yukon gold potatoes
  • 2 ounces pimientos, diced (juice and all)
  • 1 cup light sour cream (or more to taste)
  • 18 cup light mayonnaise (or more to your taste)
  • 14 cup pickle relish (or more to taste)
  • salt and pepper (we like to use lemon pepper seasoning which has both and a nice tang)
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directions

  • Fill a large stock pot half way with water. Peel and dice the potatoes dropping potatoes in the water as you go so they don't start to brown. Bring to a boil (takes about 15 minutes)and boil on medium high heat for about 25 minutes. Don't overcook them.test a piece after it's been boiling for 20 minutes. Not too soft and not too firm.
  • Meanwhile, in a small saucepan, put 3 eggs and barely cover with water. Bring to a boil and as soon as they start boiling, turn off the heat and cover. Set timer for 12 minutes. At the end of 12 minutes rinse in cool water and immerse eggs in some ice water. When completely cool, crack gently on wide end and peel. They should be perfect. Chop eggs and set aside.
  • In a large bowl, add jar of pimiento's, 1 cup of light sour cream, 1/4 cup pickle relish, 1/8 cup of mayo. Mix well. Spice to taste.
  • Gently stir in chopped eggs and potatoes. If you want it more creamy, add equal increments of each ingredient to get the right amount. Serve warm or chilled.
  • Nana says: You can also add some sweet pickle juice for more moisture.

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RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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