Mom's Potato Salad

By Patricia J.
@DaisyRing

Mom created this recipe over 60 years ago and we grew up eating it. It's on its fifth generation. Mom never wrote the recipe down, putting the ingredients in till it tasted right. Everyone wanted the recipe and Mom would tell them the ingredients, but couldn't tell them the exact amount. She'd get phone calls from the other ladies in town, asking her to stop by, because they were trying to make her potato salad, but it didn't taste quite right. Finally Mom measured all the ingredients out! Everybody, including Mom, was much happier. Not like any potato salad I've ever tasted. Tasty!

Rating:

☆☆☆☆☆ 0 votes

Comments:

3 Comments

Serves:

Method:

Stove Top

Ingredients

6 lb: red potatoes
1 Tbsp: salt
: water to cover
12 large: eggs, hard boiled
1 qt: diced onions
4 c: miracle whip (do not substitute)
1 Tbsp: yellow mustard
1/2 tsp: ground white pepper
1 1/2 c: white sugar (this amount is correct)
1 tsp: salt
1/4 c: apple cider vinegar

How to Make Mom's Potato Salad

Step-by-Step

1TWO DAYS BEFORE YOU ARE SERVING POTATO SALAD:
2Stir together all the ingredients for the dressing until thoroughly blended. Place in a container with a lid and store in refrigerator (this allows the sugar time to dissolve).
3THE DAY BEFORE YOU ARE SERVING THE POTATO SALAD:
4Place potatoes in large pot, sprinkle with salt, and cover with water. Boil potatoes till they are cooked through. Cool slightly, until you can handle them comfortably without burning your hand (it helps to drain the hot water off and refill the pan with cold water). Remove potatoes skins while warm.
5Hard boil eggs and peel.
6Slice the potatoes, eggs and onions into 1/2 inch slices, then dice them into 1/2-inch cubes. If you have a Vidalia onion dicer or other vegetable dicer, it will really take the work out of this step.
7Place the potatoes, eggs and the onions in a large bowl.
8Pour the dressing over this and using a wooden spoon or large spatula mix together.
9Keep in a covered container in the refrigerator overnight to allow potato salad to mellow and flavor to go through.
10Before serving sprinkle lightly with paprika.
11This recipe halves easily.
12Occasionally I will peel a cucumber, quarter it lengthwise, dice it into cubes and stir it into the potato salad (2 cucumbers for the whole recipe and 1 for a half recipe). Use more if you'd like and to your taste.
13It is important that the potato salad is made the day before so that the flavor can go through it.
14Will keep in your refrigerator for five days (its never lasted that long in this house)!