I have made potato salad for years and never followed a recipe. My husband doesn’t like potato salad, so I’ve always made it like I like it. Creamy, lots of eggs and slightly sweet.
So I made it this weekend and decided to write everything down as I was putting it together so I could put it on my blog. Of course, you can leave out anything you don’t like or add anything you do. Make it as creamy or as dry as you like, or as sweet as you like by adjusting the ingredients. Taste as you go.
- 5 lbs. potatoes (I used Yukon Gold, but I also like Red potatoes. Nothing too starchy, like Russets)
- 10 hard-boiled eggs (2 eggs for every pound of potatoes)
- 2 cups mayonaise
- 1/2 cup diced sweet pickles
- 1/2 cup diced celery
- 1/4 cup diced scallions
- 1/4 cup sweet pickle juice
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon dry mustard
Boil potatoes with or without skin on until knife inserted into potato slides out easily. Cool until you can handle them. If you left the skin on, take skin off and slice or chop potatoes into a large bowl. Dice hard-boiled eggs into bowl.
Add rest of ingredients and stir until well combined. Refrigerate for a couple of hours.
Serves 10 to 12.
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