Wednesday, May 30, 2012

Old Fashioned Potato Salad

 My mother used to make the best Old Fashion Potato Salad I have ever eaten. It was the old fashioned kind made with mayonnaise, sweet pickles and onion, along with a couple of other ingredients. I know that many of you don't care for mayo based Potato Salad, but one of the reasons I started my blog was to hand down my family's recipes to my children and friends. This is the Potato Salad my children want. It is still my favorite as well. My husband has moved on, preferring more of a vinaigrette dressing on his potatoes. But last week-end I made this version. I, like my mother and my Grandmother, do not follow a recipe for this salad. Instead it is made by the way it looks and tastes. But as I made it this time, I tried to write down what I do, so there is at least a guide line for anyone wanting to make this version.
My Mother's Old Fashioned Potato Salad
From Lynda's Recipe Box
I normally make a large bowl of potato salad, but made less this time. This makes about 6 1/2 -7 cups. My mother always added a little pickle juice to the potatoes. It does add extra flavor to the potatoes before everything else is stirred in. Potato Salad is best made several hours ahead of serving time. It always taste the best the second day I think.

RECIPE:
 2 1/2 pounds of potatoes, russets or golds
 3/4 cup diced onion- I use sweet yellow or sometimes a red onion
about 3/4 cup diced sweet pickles
4 hard-boiled eggs, peeled and diced - you can use more or less
about 2 tablespoons sweet pickle juice-one of my Mother's ideas
about 2 teaspoons prepared mustard, or to your taste-I don't like much of a mustard taste
about 1 1/2 cups mayo, or you may use salad dressing(Miracle Whip)
salt and pepper to taste
Sometimes I add diced celery, or celery seed too, but not this time

DIRECTIONS:
1. Put whole, unpeeled potatoes into a large pot where you can completely cover the potatoes with water. Bring to a boil on the stove, then reduce heat and simmer until the potatoes are just done when a meat fork can pierce the potatoes easily. Try to not overcook. Drain potatoes and let cool until they can be easily handled.
2. While potatoes cook, put eggs in a saucepan, cover with water, and bring to a boil. When they begin to boil, remove pan from the burner, cover pan with a lid and let set for 15 minutes. Then rinse with cold water and let eggs set in cold water until you are ready to use them in the salad.
3. Peel potatoes, then dice them and add to a large bowl. Drizzle the pickle juice over the diced potatoes and toss gently. Adding a bit of pickle juice adds more flavor to the potatoes, a trick my Mother always did.
4. Season potatoes with salt and pepper. add the onion, pickles, eggs and 1 cup mayo and the mustard to the bowl and mix until combined. Now, if you need that extra 1/2 cup of mayo add it now. You could even need more; it just depends on personal tastes. Taste and adjust the seasonings if needed. Chill for several hours before serving. Enjoy!


20 comments:

  1. This is how my mom makes it too--well I don't think she adds the pickle juice.

    ReplyDelete
  2. Hello Lynda
    Thanks for the potato salad recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your potato salad photo in http://www.foodporn.net ?
    It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.

    ReplyDelete
  3. I love potato salad, this is yummy

    ReplyDelete
    Replies
    1. I am eating it as I write this. Mmmmmm. Marvin

      Delete
    2. Glad you like it Marvin-thanks for the comment!

      Delete
  4. I have added sweet pickle juice to my potato salad for years but uually the pickles are omitted. I like to mix sour cream, mayo, Miracle Whip, & mustard together for the dressing.

    ReplyDelete
    Replies
    1. Tricia, I like the sound of adding sour cream; I'll have to try that!

      Delete
  5. That's the classic from my childhood - all American and need the pickle juice.

    ReplyDelete
  6. This is how my mom always made potato salad - good recipe!

    ReplyDelete
  7. This post brings back memories. My mom always added pickle juice too. Makes me want to whip up a batch soon.

    ReplyDelete
  8. I've eaten a lot of potato salad in my day, but Mom's version of old fashioned is still the preferred - I really ate a lot of it. Her's was potatotes, HB eggs, onion, celery, mayo and mustard (yours without the pickle). To this day I don't care for pickles in mine and mustard is a must, and while I enjoy many other types, this is the go-to version - mom's sure have an impact on us.

    ReplyDelete
    Replies
    1. Yeah Larry, mom's have such an influence. And our mother's cooking is always the best, don't you think?

      Delete
  9. Love me a good potato salad!

    ReplyDelete
  10. I make tato salad only with dill pickles and best foods mayonnaise, use the same amount of eggs as the spuds, celery, onion (walla walla sweets) mayonnaise while the spuds are still warm, pickles, celery, shake the kosher salt in it..cover it and let it blend in the fridge, oh, my I am a getting mighty hungry, love your blog and many recipes, have used them and they are so tasty....

    ReplyDelete
    Replies
    1. Thank you- I'm so glad you visit!
      Mmmm, love those walla walla sweets too-I buy them when I can find them!

      Delete
  11. This is basically the way that I learned to make potato salad too, but we eat it warm the first day and chilled the next day. Many times, I just make enough for two and we consume the entire batch warm.

    ReplyDelete
    Replies
    1. I think it's good warm or cold, but I guess I like it chilled the best. But I have to admit that I eat some right after it is made-just can't resist! Thanks for your comment!

      Delete
  12. I like the recipe. I would change one thing for my personal taste....I prefer the tanginess of dill pickle, instead of sweet.
    mm, vancouver , wa.

    ReplyDelete
    Replies
    1. My husband aslo prefers dill pickle in this, so sometimes I do make it that way, just for him. I'll eat it that way too.
      Thanks for your comment!

      Delete

I am so glad you stopped by. I hope you'll come back often. Thank you for your comments!