I can't believe that I've never shared my mom's potato salad recipe with you. Such an oversight! Because you see, it is THE best potato salad ever. And I mean that.
What? YOUR mom's potato salad is better than mine? That's cuckoo talk. Next you'll be trying to tell me that her pot roast recipe is better than my mom's. Or her chicken soup. You may even go as far as trying to convince me that her chocolate chip cookie recipe is better than my mom's. It is at that point, my friend, when I shall have to call you a bold-faced liar!
(This recipe is for those of you whose mothers didn't make potato salad. Because if they did, you already have your own favorite recipe.)
Mom's Potato Salad
2 1/2-3 pounds redskin potatoes, peeled and cubed
6-7 hard boiled eggs, chopped
2 stalks of celery, finely diced
1/2 large sweet onion, finely diced
1 1/2 cups mayo (I use reduced-fat)
1 TBSP yellow mustard
1 TBSP white vinegar
2 TBSP sugar (I usually use Splenda)
salt and pepper
Boil peeled and cubed potatoes in moderately salted water for approximately 15 minutes, or until tender. Drain and cool. In large bowl place eggs, celery and onion. Add in cooled potatoes. Combine mayo, mustard, vinegar and sugar. Season with salt and pepper. Stir dressing into potato mixture. Refrigerate for several hours before serving.
*side note. I tried to make potato salad for years before finally discovering that redskin potatoes are the defining ingredient in this recipe. Mom's recipe just said "potatoes." Also, make sure that you use a sweet onion.
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