South Dakota Guy
Songster
My dad's mom passed away in the late 70's but long before that, she taught my mom how to make her potato salad. There must be a thousand potato salad recipes out there but this remains my favorite. It uses 6 hard boiled eggs and I often add a seventh egg. The eggs give it a bit of deviled egg like flavor. My lovely wife hates onion and as this recipe doesn't call for it (you can add it if it is important to you) which make this recipe a favorite of hers. This potato salad is best when made a day in advance as it gives time for the flavors to meld properly. I like to make it when smoking a brisket or when cooking a Christmas ham (or any other time you eat a ham). Buy a Honey Baked Spiral ham and make the potato salad a day in advance then you can spend the holidays enjoying time with family instead of slaving in the kitchen and missing out.
Grandma Madges Potato Salad
Best to make the day before serving
Ingredients
6 medium potatoes
6 eggs dice 5 eggs, slice the last egg for top of salad
1/2 cup sliced green olives
1/2 cup chopped bread and butter pickles
1 Tablespoon celery seed
1 cup Hellman's Mayonnaise
2 teaspoons salt
1/2 teaspoon pepper
Juice from bread and butter pickles
Paprika
Directions
Boil the potatoes skin on until fork tender. Peel skin from
potatoes and cut up or dice potatoes to desired size. Mix ingredients
in serving dish except for the sliced egg. You will need more than 1
cup of Mayo, add until desired consistency. Sparingly add the juice
from the bread and butter pickles until the flavor is right. Place egg
slices on top of salad and lightly sprinkle paprika on top for color.
Grandma Madges Potato Salad
Best to make the day before serving
Ingredients
6 medium potatoes
6 eggs dice 5 eggs, slice the last egg for top of salad
1/2 cup sliced green olives
1/2 cup chopped bread and butter pickles
1 Tablespoon celery seed
1 cup Hellman's Mayonnaise
2 teaspoons salt
1/2 teaspoon pepper
Juice from bread and butter pickles
Paprika
Directions
Boil the potatoes skin on until fork tender. Peel skin from
potatoes and cut up or dice potatoes to desired size. Mix ingredients
in serving dish except for the sliced egg. You will need more than 1
cup of Mayo, add until desired consistency. Sparingly add the juice
from the bread and butter pickles until the flavor is right. Place egg
slices on top of salad and lightly sprinkle paprika on top for color.