
Ingredients:
-Potatoes, about 1 medium per person (she usually uses russet you can use red if you prefer)
-Eggs, 1 for every 2 people
-Mayonnaise, a large spoonful per person
-Mustard
-Red Onion, finely diced
-lots of Dill Pickles, chopped (and some pickle juice)
-Celery Seed
Directions:
-Boil eggs and potatoes, with skins on (I prefer peeling first). While they are boiling prepare sauce.
-Mix together mayonnaise and mustard. Add enough mustard until when mixed with mayo it is a good potato salad color...you know yellow-ish, but not too yellow :-).
-Add red onion (we used between 1/4 and 1/2 c. for 15 people). She says not to use too much because you don't want the onion flavor too strong.
-Add dill pickles (we used 1 1/2 16-oz. jars), LOTS of celery see and enough juice to make it a good creamy consistency with a tart flavor.
-Peel potatoes and dice. Peel eggs and mash. Add both to large bowl with sauce until they are well coated. Taste, adjust, etc.
-Make it the day before for extra tastiness :-)! (and one less thing to make the day of)
I'm a potato girl too and this is how my mom taught me to make potato salad. YUMMY!
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