Nana JoAnn's Potato Salad
By
JoAnn Reyes
@Buttercups1016
9
Blue Ribbon Recipe
Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard, along with the lemon pepper, gives the salad a little tang. If you have picky eaters, this potato salad is for you.
Note: Do a quick taste before serving. The potatoes may soak up the mayonnaise, so you may need to add a little extra and a pinch or two of salt. We boiled the potatoes for about 15 minutes until they were fork tender. For the eggs, we placed them in a saucepan with water. Brought the water to a boil, turned off the heat and let them sit covered for 10 minutes.
Ingredients
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5 lbred potatoes with skins boiled and cooled
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1 mediumonion, finely chopped
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1/2 csweet relish
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1 cHellman's mayo (you can add more if you like)
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6eggs, boiled and cooled
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1 TbspFrench's yellow mustard
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1/2 tspsalt
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1/2 tsplemon pepper
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1/2 tsponion powder
How to Make Nana JoAnn's Potato Salad
- After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
- Add the finely chopped onions to the bowl and mix.
- Add the remaining ingredients.
- Mix well. Put in the fridge covered for an hour or more.
- Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.
