Ahhh Summer! Time once again for BBQ’s and of course that means Summer salads. Not just any salad, my Mom’s Potato Salad! I have made this recipe so many times that I don’t even measure the ingredients any more (hmmm… did I ever? I can’t remember.) The problem was, “Oh my gosh, Jean, the potato salad was sooo good this time! What did you put in it?” Uhhhh… nothing different.

Part of the problem, I am sure, is that everyone has his or her preference. More onion, less sweet pickle relish, more mayo, less mayo; the reason I probably stopped measuring in the first place. SO… my very first potato salad this summer, was da BOMB! By unanimous decision no less!

But wait… uh-huh, I didn’t measure anything; 5 or 6 large russet potatoes, boiled in skins till the skins crack and insides are tender, cooled and chopped; 4 or 5 hard boiled eggs, cooled then coarsely chopped; a small-ish onion, chopped; a good heaping teaspoon of yellow mustard; dump in some sweet pickle relish with juice; sprinkle with a little ground mustard; two or three heaping spatula’s full of mayonnaise (you know, the size that fits into the mouth of the mayo jar). Also note, although I like Miracle Whip Salad Dressing in some things, this is not one of them. OK… fold all of this together, gently unless you prefer mashed potato salad.

There it is! Now… taste, adjust, taste again, add salt and pepper, taste again, ask someone lurking around the the kitchen to taste, adjust, both of you taste again, on and on it goes until it tastes just like my mom makes it!  Seriously, we’ll just make this the main course, we’re full now. I am kidding, it usually only takes me one taste and one adjustment (if that) to get it right. Like I said, I have made this sooo many times.

Good luck and enjoy!

Oh, that’s right, most of you don’t know what my mom’s potato salad tastes like! Well, it is the best potato salad I have ever eaten; I compare all potato salad to hers. Very simple. So, just make sure it is the best potato salad you have ever eaten! Enjoy!

Because this blog is for my granddaughter I will actually list the exact quantities here for her future reference. You may also want to refer to it if you want your potato salad to be not just any potato salad (and perhaps to experience what my mom’s potato salad tastes like).

• 5 large russet potatoes, boiled, in skins, 45 min to an hour till skins crack and insides are tender. Cool completely. Chop into (roughly) 1/2 inch pieces with skins. I refrigerated potatoes and eggs overnight till I was ready to make the salad the next day.
• 5 hard boiled eggs (includes 1 for garnish if preferred or just add it in) coarsely chopped. To hard boil eggs: place eggs in saucepan, cover with cold water. Once water begins to boil set timer for 10 minutes. Remove immediately. Run cold water over eggs till cool or add ice cubes to water till completely cool.
• 1 small onion, (1/2 cup) chopped.
• 1/3 cup sweet pickle relish.
• 2 Tablespoons yellow mustard.
• 1 teaspoon ground mustard.
• 1 teaspoon salt (or more, to your taste).
• 1 teaspoon black pepper (or more, to your taste).
• 1 cup mayonnaise.
• 2 chive stalks, chopped or cut fine with kitchen shears and paprika for garnish.

Gently mix all of the ingredients. Taste, adjust, taste again, you know the drill!  Garnish if desired with a sliced egg, chives, and paprika. If you are not making this your main dish, serve with your favorite BBQ item! Now you will all know what my mom’s potato salad tastes like!