Mom’s Potato Salad
All of you that have been waiting for Paul’s Mom’s Potato Salad… Here it is!! There wasn’t a recipe and he makes it from memory. The hard part was getting him to make it and writing it down, luckily he makes it the same every time! Hope you enjoy, it’s simple and delicious! Just in time for Memorial Day, we’ll all be enjoying it and hope you do too!
Mom’s Potato Salad
Ingredients
- 5 Lbs Russet potatoes Peeled and large diced 1 1/2”
- 8 Each Eggs
- 1 ½ Cups Mayonnaise
- 4 Tbs Mustard
- 1 ½ Cups Onions small diced 1/4” or less
- 1 ½ Cups Celery small diced 1/4” or less
- ½ Tsp Old Bay seasoning
- TT Salt & Pepper
Instructions
- Peel and dice potatoes and place in a large pot, add whole eggs and cover with water. Bring to a boil, reduce heat and continue to cook until potatoes are tender when you pierce with a fork. Approximately 20 minutes. Drain, then remove eggs and place in a bowl of ice water to cool. Return the potatoes to the pan. Peel all the eggs, reserving 2 (two) for garnishing. Place 6 Six) eggs in a small bowl and mash with a fork.
- While the potatoes and eggs are cooking, dice the onions and celery.
- Combine all ingredients (except the 2 eggs saved for garnishing) in the pan with the potatoes and mix until blended, add salt and pepper to taste.Slice 2 eggs for garnish.
- Place the Potato Salad in in a large bowl, garnish with sliced eggs, cover and refrigerate until serving.