I am always cooking and telling of my memories so this one is for my husband. He said when he was growing up there was always a large bowl of potato salad on the Sunday dinner table. His mother prepared fried chicken and home made biscuits with a cake for dessert. It would be pineapple or carrot cake. His father prepared the potato salad every Sunday. When I married Tim his mother was dead but his father was remarried to Peggy. They would invite us over sometimes for Sunday dinner. Just as he said there would be fried chicken and a big bowl of potato salad that his daddy made.
Blue Ribbon Recipe
Creamy, simple and delicious! This potato salad has all the classic potato salad flavors and will be great for a party. The dill pickles add a bit of tang. Thanks to the onion there's a slight crunch in every bite. We like our potato salad creamy, so did add about 1/4 cup more of mayo. But start with what Jamie recommends and add as needed. We also suggest making this ahead of time and letting the flavors have a chance to meld together.
I prefer to use red potatoes and I just wash well and do not take off the skin. Cut them up into small cubes.
Put potatoes in a pot of cold water and cook until fork tender. Drain the water out and set aside in a large mixing bowl. Salt and pepper to taste.
Slice up an onion and dice it up fine. Put in about 1/4 cup of the onion.
Shell the boiled eggs and dice fine. Add to the potatoes.
Add in the mustard, dill pickle cubes, and mayo. Stir slowly so not to mash the potatoes. If you see it needs more mayo then add a little at a time.
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