This original recipe is everyone's favorite. Of course, my mentor was my dear Dad who also taught me how to bake pies. Cooking was his hobby as was fishing, and I happily inherited that love of cooking and passed it down to both my children and now to my grandchildren. This potato salad is the one most requested at all family and friend functions! It is also requested by my oldest brother-in-law who is not one to request anything! HA! So, for me, that is quite a compliment. I usually make it with ten pounds of potatoes so everyone can carry a bite more home with them - including me!
1Peel and chop potatoes into large saucepan. Cover with water and boil until potatoes are done. Drain leaving about 1/2 inch liquid in bottom of the pot. (This adds to your potato flavor.)
2Mash with mixer or hand masher. Add mayonnaise and mustard and salt and mix well.
3Add chopped veggies and mix well. Can use one egg to decorate the top and my family loves when I use paprika to cover the top. The creamy yellow covered with the dark red paprika makes for a lovely contrast and added flavor. You can also add a small handful of chopped bell pepper and/or celery, if you like.
4CHEF'S NOTE: I do not measure when I cook but eye everything and cook by smell and sight more than taste! Please leave a little of the cooking water in the potatoes as that has all the wonderful potato flavor. Also, please feel free to add more mayo or mustard to your taste. I try for a creamy light yellow color so the mustard is not too tart but flavorful. I add a little more salt to the chopped eggs and pickles too. I even sprinkle a little pepper on the eggs! Remember, these measurements are my guestimates and you can always adjust them to your taste. If I forget the paprika, my grandchildren put it on for me as they love the added smoky flavor it imparts. Please enjoy and let me know if you like it!
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