phyll's potato salad
This is the recipe my sister always uses and I ask her to make it whenever I have a family gathering. The potatoes are always cooked just right and the lemon juice adds a surprising and unexpected flavor that brightens the whole salad. I warn you, though ..... once you taste it you'll never want another potato salad again. It's absolutely delicious!!!
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
10 - 12
Ingredients
- 4-5 pounds potatoes, unpeeled or peeled
- 3/4 cup chopped onion
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard powder
- 4 large hard cooked eggs, chopped
- 3-4 stalks celery, sliced
- 2 cups mayonnaise
- smoked paprika, garnish
How To Make phyll's potato salad
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Step 1Place the potatoes (all equal size) in a large pot. Add cold water to cover. Place over medium high heat and bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until potatoes are cooked (but NOT soft!) depending on size of potatoes. Drain and cool until easy to handle.
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Step 2Meanwhile, in a medium size bowl, combine the chopped onion, lemon juice, salt, pepper and dry mustard. Set aside.
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Step 3If desired, peel potatoes while still hot. Cut into bite size pieces and place in a large bowl. Pour lemon juice mixture over potatoes while still hot. Gently toss to coat all pieces. Cool for one (1) hour.
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Step 4Add the chopped celery and hard cooked eggs to the potatoes. Add the mayonnaise and toss gently to coat all pieces. Garnish with a dusting of smoked paprika, if desired.
- 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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