My Mom's Potato Salad (TNT)
My Mom's Potato Salad
6 medium red potatoes or roughly 2 lbs (sometimes I use Yukon Gold)*
1 1/2 cups mayonnaise
1 tablespoon white vinegar (this is important if you want it to taste like Billie's!)
2 tablespoons yellow mustard or to taste
1 teaspoon kosher salt
1/4 teaspoon pepper
1 medium Vidalia onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
6 hard-cooked eggs, chopped
6 sweet radishes, sliced paper thin
6 medium red potatoes or roughly 2 lbs (sometimes I use Yukon Gold)*
1 1/2 cups mayonnaise
1 tablespoon white vinegar (this is important if you want it to taste like Billie's!)
2 tablespoons yellow mustard or to taste
1 teaspoon kosher salt
1/4 teaspoon pepper
1 medium Vidalia onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
6 hard-cooked eggs, chopped
6 sweet radishes, sliced paper thin
Sweet Paprika
Heat water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; peel gently and cut into cubes.
Heat water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; peel gently and cut into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery, onion, and radishes; toss. Stir in eggs. Sprinkle paprika lightly over the top. Cover and refrigerate at least 4 hours until chilled.
Gail's note: This is as close to a written version
of my mom's potato salad as I've been able to put together. It's quite simple and may not sound
fancy, but it is extremely good! Anytime
I'm invited to a party or picnic, this is what people ask me to bring.
Mom was right about one thing for sure: Sometimes keeping things simple
is the best!
(*Always use fresh potatoes.) And adding bacon pieces is a good idea too!
Additional Note: To bake potatoes for potato salad, preheat your oven to 400°F (200°C). Scrub and dry the potatoes, then prick them with a fork. Bake for 45-60 minutes, or until they are easily pierced with a fork and tender. Alternatively, you can roast potatoes for 25-35 minutes at 400°F until easily pierced. Let them cool slightly before cutting them into chunks
Additional Note: To bake potatoes for potato salad, preheat your oven to 400°F (200°C). Scrub and dry the potatoes, then prick them with a fork. Bake for 45-60 minutes, or until they are easily pierced with a fork and tender. Alternatively, you can roast potatoes for 25-35 minutes at 400°F until easily pierced. Let them cool slightly before cutting them into chunks
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