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Hints & Tips
This is my family's favorite potato salad recipe. A family gathering would not be complete without this salad.
I've tried many other potato salads, and as far as I am concerned, this is the best!
This is one of those recipes that I have a hard time writing
the exact amount of ingredients used. I always just cook up a bunch of
potatoes and add the ingredients by taste. So, add or subtract ingredients
to what you and your family personally like.
More of Linda's wonderful
Salad and Salad Dressing Recipes and more great
Don't forget to check out my
Old-Fashioned 4th of July Picnic menu which includes this wonderful Potato Salad.
Potato Salad Recipe:
Yields: 10 to 12 servings
Prep time: 20 min
6 (2 to 3 pounds) medium-size
potatoes, peeled or unpeeled*
3/4 cup chopped sweet pickles (or to taste)
2 tablespoons chopped
onion (or to taste)
3/4 cup chopped celery
2 tablespoons chopped pimiento, drained (optional)**
Salt to taste
1 1/2 teaspoons celery seeds
Potato Salad Dressing (see recipe below)
eggs (5 chopped and 1 sliced)***
Fresh parsley (optional)
* When shopping for
potatoes, look for potatoes that are firm and smooth. Avoid potatoes
with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.
** Pimientos are roasted sweet red peppers
that have been preserved in oil. TIP: After opening and using part of
a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon
of white vinegar and refrigerate.
*** Learn how to correctly cook
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
In a large pan over medium-high heat, add potatoes and
cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately
15 to 20 minutes or until just tender (the cooking time will depend on the
size and weight of your potatoes). Potatoes are done when the
internal temperature registers approximately 200 degrees F. on your
Remove from heat and drain. NOTE: I usually remove
the skins when the potatoes have cooled enough to hold. As soon as you can
handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a
large mixing bowl.
Add sweet pickles, onion, celery, and
pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir
until well blended.
Prepare Potato Salad Dressing. Pour salad
dressing over the potato mixture; toss gently until well mixed. Add the 5 chopped hard-cooked
eggs, gently mixing into potato salad. Refrigerate salad several hours.
NOTE: If potato mixture gets too dry, add additional mayonnaise and sweet
Place salad into a large serving bowl and
garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge
of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at
least 2 hours or overnight before serving.
Makes 10 to 12 servings.
Potato Salad Dressing:
3/4 cup good-quality mayonnaise
1 1/2 tablespoons prepared mustard
1 teaspoon granulated sugar
1 to 2 tablespoons sweet pickle juice (or more to taste)*
* I usually add more sweet pickle
juice - just because I like the taste. You be the judge of how much
In a small bowl, combine mayonnaise, prepared
mustard, sugar, and sweet pickle juice; stir until well blended.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -