mom's potato salad
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!
prep time
cook time
method
Stove Top
yield
18 serving(s)
Ingredients
- 6 pounds red potatoes
- 1 tablespoon salt
- - water to cover
- 12 large eggs, hard boiled
- 1 quart diced onions
- DRESSING:
- 4 cups miracle whip (do not substitute)
- 1 tablespoon yellow mustard
- 1/2 teaspoon ground white pepper
- 1 1/2 cups white sugar (this amount is correct)
- 1 teaspoon salt
- 1/4 cup apple cider vinegar
How To Make mom's potato salad
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Step 1TWO DAYS BEFORE YOU ARE SERVING POTATO SALAD:
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Step 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).
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Step 3THE DAY BEFORE YOU ARE SERVING THE POTATO SALAD:
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Step 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.
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Step 5Hard boil eggs and peel.
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Step 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.
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Step 7Place the potatoes, eggs and the onions in a large bowl.
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Step 8Pour the dressing over this and using a wooden spoon or large spatula mix together.
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Step 9Keep in a covered container in the refrigerator overnight to allow potato salad to mellow and flavor to go through.
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Step 10Before serving sprinkle lightly with paprika.
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Step 11This recipe halves easily.
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Step 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.
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Step 13It is important that the potato salad is made the day before so that the flavor can go through it.
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Step 14Will keep in your refrigerator for five days (its never lasted that long in this house)!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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