Jill's Potato Salad

As promised, I am posting the recipe for my potato salad. This recipe is one I created when I was in high school for my Grandmother, who was visiting us at the time. For whatever reason potato salad was on the menu of some function we were having and my Mom didn't know how to make a potato salad my Grandmother would eat. Grandma was very picky about anything with heavy mayo or mustard. I made this up that morning and it was an instant hit with Grandma and the family. I've been making it the same way ever since!

Ingredients:

6 -8 large potatoes (I like to vary my selection with red and Yukon gold), diced and then boiled until fork tender

1 medium red onion, diced

5-6 stalks of celery, diced

6-8 hard boiled eggs, diced

vinegar

yellow mustard

mayo, I use a light mayo

salt and pepper to taste

Put a medium dice on your potatoes after you wash them very well. Don't dice them too small or they end up breaking apart when you try and mix everything together.

Boil the potatoes in their jackets until they are fork tender. When done, drain and cool.

This is 5-6 stalks of celery diced and all of a medium onion. We like red onion in our family so I don't skimp. These pieces should be about a medium dice, not too small so you can't taste them and not to big so that's all you taste.

Chop your eggs up, I used a strawberry slicer, and add to the potatoes along with the celery, onion and mayo. For the mayo I add about 3/4 to 1 cup. This is also the point that I will add my salt and pepper to taste.

Sorry the picture quality is bad on this one, my camera just will not do close ups. This is a small ramekin with 2 large squirts of yellow mustard and 2 caps full of white vinegar.  I know it doesn't seem like much mustard but it's all I ever add. Mix everything together well and check for seasoning. Refrigerate overnight or if in a pinch for at least 4 hours.

I served my potato salad with my Carolina Barbequed sandwiches. Potato salad is a big family favorite and the recipe makes enough so you can  pack the leftovers in the Hubby's lunch! This is a great recipe just in time for barbeque season!

Jill