It is officially summer which means long, hot days and cool, relaxed nights here in Idaho. Every summer, I look forward to family bbqs which always include my Mothers Potato Salad. I have been craving this salad for weeks and last night I finally made it.
My Mother was a really good cook. She didn't make over the top fancy meals. She made down to earth, feeding a family of six children, type of meals. Over the years, she perfected several family favorites. NOBODY could make a turkey like my Mother, or cook a Sunday roast, potato or egg salad, sweet and sour chicken, spaghetti salad, stuffed bell peppers, or meatloaf just to name a few.
I share this recipe in honor of her and invite you to add it to your family favorites this summer!
This Recipe is typed the EXACT way my Mother typed it a couple of years before her death. She was working on creating a family cook book for each of her girls.
We all treasure her recipes!
There is a trick to making good potato salad. Don’t peel the potatoes or cut them before you cook them. Cook them whole and do not overcook them! They should not fall apart when you stick a fork in them. The potatoes should be somewhat firm. Not soft like you would cook for mashed potatoes.
Wash about 10 potatoes. Leave the skin on. Do not cut up.
Over with warm water. Add salt. Let boil until fork easily goes into the potato. When cooked, drain water and let potatoes cool. When cool, peel and cut into approx. 1” squares.
Boil 8-12 eggs (depends on how much egg you like) for about 15 mins. Don’t forget to add salt to the water or your eggs will be hard to peel. Drain hot water and cover with cold water until they are cool to the touch, Peek and chop eggs into small pieces. Add to potatoes.
Chop up several good dill pickles. Chop about half of a large onion. Green onions will work or a red onion. Chop about 4-5 celery stalks. Add to potatoes.
Add enough mayo to coat everything. Be careful not to add to much. Soggy potato salad is gross! Add about ¼ cup brown spicy mustard, 1/8 cup of horseradish, 3 tablespoons of garlic salt, 5-8 tablespoons of vegetable supreme seasonin, salt and pepper to taste, 3-4 tablespoons lemon juice.
Mix everything together and get a couple of people to taste test for you. Adjust seasoning if you need to. Remember that potato salad won’t taste good unit it is cold so allow at least 3 hours to chill.
Love you Mom..... oh how I miss you!