Julie's Mom's Perfect Potato Salad
"My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!"
photo by Pamela
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 5 -6 medium potatoes
- 1⁄2 finely chopped onions or 2 -3 tablespoons dried onion flakes
- 2 tablespoons chopped dill pickles
- 4 hard-boiled eggs, chopped
- 1 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- finely chopped celery (optional)
- 1 cup mayonnaise (Best Foods, Helmann's, or Vegenaise - a little more, depending on texture after mixing)
- chopped boiled egg, for garnish
- paprika, for garnish
- dill weed, for garnish
directions
- Steam potatoes with skin on.
- Mix together all ingredients except potatoes.
- When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
- Put into serving container and garnish.
- Refrigerate for at least three hours before serving (the longer the better).
- This potato salad is even better then next day!
- Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)
Questions & Replies
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Reviews
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I love this! Thanks for sharing such a great recipe. I will make this often. -
This is almost identical to the potato salad I make and it's awesome. The only things I do differently is to add celery seed to taste and a small amount of prepared mustard and sweet Gherkin pickles instead of dill pickles. I don't use dill weed, I may have to try it. -
This truly is *perfect*! 100% exactly the way potato salad should taste and the texture was divine, thank you so much for sharing the recipe. -
There are few things more nose-shrivelling to me than sweet macaroni or potato salad and THIS one avoids that mistake to perfection. My mom made hers like this as well and it's how I make my own. I've put this in my "Encore!" Zaar cookbook which means it's going to be made again and again. Thank you! -
This is the closest one I could find to my mothers recipe, Its the best, I hate sweet potato salad with mustard. We never measure so I cant be certain, but it has almost all the same ingredients, so yeah 10 stars for this recipe!!!
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Tweaks
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This is almost identical to the potato salad I make and it's awesome. The only things I do differently is to add celery seed to taste and a small amount of prepared mustard and sweet Gherkin pickles instead of dill pickles. I don't use dill weed, I may have to try it.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
