Potato Salad (Recipe)

This first time I remember making potato salad, it was with my grandmother and it was her Potato Salad For 100 recipe. Yep. 100 people. The recipe calls for 30 pounds potatoes, 15 dozen eggs, and 1 gallon of mayo! I believe that first memory was for a Memorial Day celebration, but it's a family classic recipe that has graced many a gathering.

I feel so lucky to have grown up in a family that knows how to feed people - and how to feed them well! When feeding our own small but hungry family, I reduce that original recipe quite a bit :) We like leftovers, but not quite that many. 

There are many amazing family recipes with secret ingredients that make them special, and I always love trying potato salads at potlucks since they can be so unique. But in case you don't have your own family favorite, this week I'm sharing our basic recipe. It's nothing fancy, but it's pretty darn tasty.

Potato salad is also the perfect recipe to make with the kids! The eggs and potatoes are easy for small hands to chop and it's OK if you don't measure the ingredients 100% accurately. It's still going to be good!

In my humble opinion, one of the most important tips to making great potato salad is not to skimp on the salt! Pickle juice is another secret weapon in creating a fully flavored salad (apple cider vinegar can be used as a substitute but start with less and add more if needed). Another important ingredient is time. Whenever possible, make the salad the day before (or in the morning) and refrigerate so the flavors have time to meld beautifully. And a final tip - make sure to use plenty of eggs! Hopefully you'll have enough leftover for a hearty, protein-packed snack or lunch over the next few days.

This recipe makes a small batch for a family of 4 or so. Double or triple for a picnic potluck!

Potato Salad

Ingredients

1/2 C mayo

1 tsp salt

1/4 tsp pepper

1/4 tsp dry mustard

1/4 C pickle juice

1/3 C chopped pickle

1/4 C finely chopped onion

1.5 - 2 lbs potatoes, boiled and diced

4 XL eggs, boiled and diced

Directions

In a large bowl, mix together the mayo, salt, pepper, dry mustard, and pickle juice. Stir in the finely chopped pickles and onions. Stir in the cooked, chopped potatoes and eggs. Taste for seasonings and adjust as needed. The flavors will deepen as it sets. Refrigerate for a few hours or overnight.

Make sure you have plenty of help to mix and chop!