mom's potato salad v2.0
(1 rating)
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This is my mother's potato salad with a few tweaks of my own. No one in my family had ever written this recipe down, and I don't think we ever measured anything, until I made 30 lbs. for my nephew's graduation party! Chilling overnight and serving on the second day is key.
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(1 rating)
yield
5 lbs.
prep time
1 Hr 30 Min
cook time
40 Min
Ingredients For mom's potato salad v2.0
- SALAD
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5 lbwhite potatoes (waxy, not baking)
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2 1/2 lgribs celery, diced
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2 mdonions, finely diced
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1/4 cdried parsley flakes
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4hard boiled eggs (cooled, peeled & chopped)
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16 ozmayonnaise (i prefer hellman's)
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8 ozsalad dressing (i.e. miracle whip)
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3/4 csour cream
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2-3 Tbsphorseradish mustard (can substitute yellow mustard)
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salt & pepper to taste
- GARNISH
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3hard boiled eggs (cooled, peeled and sliced)
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1 Tbspsweet paprika
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3 Tbspfresh flat leaf parsley, chopped
How To Make mom's potato salad v2.0
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1The day before serving: Boil whole white potatoes in salted water just until fork tender. Cool completely, then peel and cut into approx. 3/4” cubes. Place potatoes in very large mixing bowl or in roaster pan.
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2Add diced celery and onion, parsley and eggs to potatoes; stir to combine.
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3Combine mayo, salad dressing, sour cream, mustard and S&P in medium mixing bowl; add to potato/vegetable mixture. Stir well to coat all ingredients with dressing.
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4Cover and refrigerate overnight.
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5Day of serving: Taste. Adjust seasonings, if desired. Add extra mayo/miracle whip, or a small amount milk, if needed for good consistency.
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6If desired, garnish with a sprinkle of paprika or parsley, and sliced hard boiled eggs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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