One of my favorite parts about warm weather is the food and potato salad is a staple in our house. I could eat it all day every day. With that being said, I am very picky about potato salad. The potatoes and the ratio needs to be just right. Below is a recipe that’s been passed down in my family and is absolutely perfect! Enjoy.
Potato Salad
Cuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
40
minutesIngredients
6 – 8 Potatoes (russet or yellow will work great!)
3 – 4 Hard Boiled Eggs
1/8 Cup Pickle Relish
1 1/3 Cup Real Mayo
1 Tablespoon Vinegar
1 Tablespoon Sugar
2 TSP Salt
1 TSP Pepper
Directions
- Peel potatoes and dice into quarters. Add to a saucepan of boiling water and cook until potatoes are tender but not too mushy. (I always salt my water before I put in the potatoes).
- While potatoes are cooking boil eggs in saucepan for about 15 minutes. Remove from pan and put in ice bath.
- Mix together dressing (mayo, vinegar, sugar, salt and pepper). Set aside.
- Peel and chop eggs and add both eggs and potatoes to a large bowl. Add pickle relish and dressing. Mix well and chill before serving. Enjoy!
Notes
- Scallions or chives are a great addition to this dish if you have them in the house!
- It’s really important to make sure the potatoes aren’t too mushy, you want them to be done but still a little firm.
- The ratios above will vary, it’s important to remember no matter how much vinegar you put in to put the same about of sugar.
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