Today marks 11 years since my sweet grandmother passed away. She was an incredible woman and loved to be with her family. She passed away very suddenly when I was a sophomore in high school. Words can't express how much I miss her. She was truly a wonderful lady. My grandma was an amazing cook and her potato salad came to every family get-together. It quickly became the only potato salad I liked. Like many great cooks, she never wrote down any of her recipes. I decided to try to recreate her potato salad and I've spent several years making this salad over and over trying to get it just right. I've finally got it! It tastes just like hers and takes me back to my childhood.
With summer almost here, I hope this tasty recipe ends up at one of your barbecues!
To make this recipe you will need: russet potatoes, hard boiled eggs, onions, dill pickles, celery, mayonnaise, yellow mustard, dill pickle juice, garlic powder, salt, pepper and paprika.
Dice and boil your potatoes in salted water until tender. Drain and let cool slightly until you are ready to use them. I like to put them on a jelly roll pan and put them in the freezer for a few minutes to stop the cooking and cool them more quickly.
Remove the yolk from the hard boiled eggs and set aside. Dice the white part of the eggs, celery, onions and pickles.
In a medium mixing bowl mash the yolks with a fork.
Add the dressing ingredients and mix well.
Place salad in a serving bowl and let chill for 4 hours or even overnight. Grandma always sprinkled paprika on top. She also would make extra hard boiled eggs into deviled eggs and place them around the edges of the bowl. It always looked so pretty. I didn't do that here, but you can if you like.
Recipe by: Prescriptions for a happy home
Ingredients:
8-10 medium potatoes, (approx. 6 cups diced)
5 hard boiled eggs
paprika, for sprinkling on top
Directions:
Peel and dice your potatoes. Place in a pot and cover with water and 1 tsp. Bring to a boil and cook for 8-10 minutes, or until potatoes are tender. Drain the potatoes and spread out onto a jelly roll pan in a single layer (as much as possible) and place in the freezer to cool. Meanwhile, dice the celery, 3 egg whites* (set aside all 5 yolks for the dressing), onion and pickles. In a small mixing bowl mash the egg yolks with a fork. Add the mayo, mustard, dill pickle juice, salt, pepper and garlic powder. Stir to combine. Place the diced veggies, eggs and potatoes in a large mixing bowl. Add the dressing and stir to combine gently. Place the salad in a serving bowl and let the salad chill in the fridge for 4 hours or overnight. Sprinkle salad with paprika before serving, if desired.
Enjoy!
This makes about 10-12 servings.
Peel and dice your potatoes. Place in a pot and cover with water and 1 tsp. Bring to a boil and cook for 8-10 minutes, or until potatoes are tender. Drain the potatoes and spread out onto a jelly roll pan in a single layer (as much as possible) and place in the freezer to cool. Meanwhile, dice the celery, 3 egg whites* (set aside all 5 yolks for the dressing), onion and pickles. In a small mixing bowl mash the egg yolks with a fork. Add the mayo, mustard, dill pickle juice, salt, pepper and garlic powder. Stir to combine. Place the diced veggies, eggs and potatoes in a large mixing bowl. Add the dressing and stir to combine gently. Place the salad in a serving bowl and let the salad chill in the fridge for 4 hours or overnight. Sprinkle salad with paprika before serving, if desired.
Enjoy!
This makes about 10-12 servings.
* I normally only diced about 3 of the egg whites. My kids love to snack on the other two. Make sure you use all 5 yolks in the dressing though!
Thanks Kim!!!
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