Mom's Potato Salad
Now, I just trimmed it down to a manageable amount and we still have lots.
Everyone has their own potato salad recipe that they are proud of.
Mine is just plain and simple, but something to pass down to my daughters. "Just like my Moms".
Recipe: Debra Baldwin
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- large red potatoes (about 1/2 a 5# bag), boiled and diced
- hardboiled eggs (boil extra for deviled eggs), diced
- 2 Tbsp
- white vinegar
- 1/2 can(s)
- black olives (sliced)
- 6 small
- dill pickles (or sweet pickles)
- 1/2 tsp
- garlic powder
- 1/4 to 1/2 c
- dill pickle juice or sweet pickle juice
- 1 or 2 Tbsp
- 1 Tbsp
- dijon mustard
- salt and pepper to taste
- 1 c
1Peel or leave the skins on the potatoes.
Dice your cooked potatoes in a size that you like. Some like the chunks small or large.
Put potatoes in a large bowl.
Add the diced hardboiled eggs.(I like mine chopped small)
Add the vinegar and olives (sliced and drained).
Add the dill pickles(chopped) I like these about bite size as my brother-in-law does not like pickles, so... he can picked them out easy and eat the rest of the salad.
Sometimes I like to make my salad with sweet pickles.
Add the pickle juice, mustard and Dijon mustard.
Salt and pepper to taste.
2Add the mayonnaise.
Roll up your sleeve and dig in. Mix with your hand.
Mix well. Give it a taste.
Does it need more salt?
The salad will be a little bit wet, but that is OK.
The salad will firm up.
Pour potato salad into a smaller bowl and wipe sides if you get any of the dressing on the sides.
Add sliced eggs (you will need to hard boil more eggs for decorations).
Add sliced olives on top for a decoration.
Sprinkle with sweet paprika over the top and cover with plastic wrap.
Put into the refrigerator.
The flavors will blend after a couple of hours.