my mom's potato salad

How To Make my mom's potato salad

• 1

  5 lb bag baby reds, try and get all same size or you will have to cut them to size. Boiled, peeled and then COLD from fridge, colder the better. Chop to your desired size, when cold enough to handle. Do NOT, NOT, NOT over cook them. If you over cook them and they get too soft, it will make a Horrible sticky mashed potato mouth feel and ruin this recipe. Baby reds will peel SUPER easy if you boil them first. I promise you will be amazed, you can peel them with a butter knife, the skins strip right off. 1 jar HELLMANS OR BEST FOODS MAYO. Not Kraft, not ANY OTHER KIND. Especially not KRAFT. You need a good brand of heavy mayonnaise. 1 DOZEN LARGE EGGS boiled and peeled and COLD. 1 head celery, I chop tops, leaves and everything into a dice the size you prefer to eat. And I use about half the head, more if it's a small one. 1/2 to 1 medium white onion diced fairly small. depends on how much you like onion as to size and amount. Lawrys seasoned salt to taste ususally while the potatoes and eggs boil I chop the veggies and put them in a huge bowl and stir in the entire jar of mayo. No salt yet. When the eggs are cold, I use a cheese grater to grate them into the sauce, making a basic egg salad. Refrigerate till the potatoes are COLD and then chop the potatoes and stir them into the sauce, add the salt now to taste and pepper if you like. Let this sit over night if you can, it's MUCH better tomorrow. I like to smooth out the top and lay a paper stencil design on top and shake paprika on it for a nice touch. Logos are great for sports parties etc. This will create a very creamy very nice textured potato salad. You will have enough for a good sized pot luck dinner with about 7 to 7 1/2 lbs of salad. I suggest you take out a large bowl to leave at home if you are taking this to a group.
• 2

  It is very important that your ingredients that have been cooked are allowed to get as cold as possible before you stir in the mayo. If you don't do that,the hot ingredients will absorb the mayo and continue to absorb it and you will be left with a sticky greasy end product. COLD is essential.
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