I have seen a few other potato salad recipes telling you to cook the potatoes whole and then try to peel them while hot (or at least still warm), but you know what: Mother never did that, and hers turned out just fine, so I am sticking with the simpler option. I know that many people would go with the more basic yellow mustard, as well, but I just think that the Dijon gives it a better flavor balance than most other options.
This classic side pairs well with barbecued ribs or barbecued chicken, and it is great for events large and small (including those tailgate parties for those warm early-season games). If you need a second side, I don’t think that you can go wrong with baked beans, though I am sure that you can come up with plenty more good options if you are a little creative. Enjoy!
Ingredients
8 -9 large potatoes, peeled and cubed
1 cup chopped Vlasic pickle
2 medium onions, chopped (red or yellow)
5 large hard-boiled Eggland’s Best eggs, chopped
Morton salt
McCormick pepper
2 cups mayonnaise (I normally use Blue Plate)
3 -4 tablespoons mustard (I went with Grey Poupon Dijon mustard for a softer flavor than the usual yellow mustard.)
Instructions:
Peel and dice the potatoes, then place them in a large pot and boil until tender.
Drain the potatoes, add pickles, onions, and eggs. Mix in mayonnaise until its the desired consistency.
Mix in mustard. Season to taste with salt and pepper.
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Quick Tip: for a sweeter potato salad, add a tablespoon or two of white sugar.
Thanks to Dawna Riedle’s posting on Food.com’s Southern page for this delicious classic recipe.
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