Mom's Famous Old Fashioned Potato Salad


This past Sunday was Easter Sunday and, as usual, we had our annual holiday feast at my parent's house.  I have mentioned before that BOTH of my parents are AMAZING cooks so, in the past, they have taken care of ALL of the food for our holiday get togethers, but this year they decided to change things up a bit.  My mother told us that they would take care of the main entrée, but we were to all bring the side dishes!  I have to confess, I was totally excited at this prospect, but then came the ultimate blow...

My dad requested that I make the potato salad. 

 I know what you are thinking "What's the big deal about that?"  Well, I will tell you. 
We are not talking just any potato salad, we are talking THE potato salad, my mom's FAMOUS potato salad!

This is my mom, Teresa and my "brother" Count DeCoursey

This is my mom, and for as long as I can remember she has been famous for two dishes in our community...

Her Fudge and her Potato Salad. 

I am not exaggerating when I say famous.  I have seen people PAY her to make these dishes for their family functions, and I have to confess, they are both stupendous.

So when my mother told me that was my dish for our family dinner, my heart stopped.  I mean, it's not like you are bringing just any dish to the table. I was asked to bring an ICONIC family recipe!  No pressure right!?!  *lol*

Well, I decided to accept the challenge, knowing that I may not get it right, but instead, I NAILED IT!  I am not going to hide the fact that I am pretty proud of myself for this culinary achievement and I can't wait to share with you this OUTSTANDING family recipe!

So without any further delay, I present to you....

Mom's Famous Old Fashioned Potato Salad
*Prep-Time: 1 hour  *Cook Time: 3-24 hours in fridge *Difficulty:  Easy  *Servings: Approximately 20

Ingredients:
  • 5 lbs. of  potatoes, peeled and cubed
  • 18 hardboiled eggs, chopped
  • 1 large onion, diced
  • 3 stalks of celery, finely chopped
  • 3 c. Mayonnaise
  • 1/4 c Yellow mustard
  • 3 tbsp. sugar (Or 1/2 c. sweet pickle relish)
  • Salt and pepper to taste
Tools:
  • Chef's knife
  • Vegetable peeler
  • Measuring Cups
  • Measuring Spoons
  • Large Pot
  • Rubber Spatula
  • Large bowl

I am all about multi-tasking in the kitchen. 
Since this dish requires both boiled eggs AND potatoes,
I decided to do my eggs in the oven. 
This way they can be cooking at the same time and it will save me a little time.

You might be asking yourself "Why so many eggs?"  I'll tell you why.
Because my mom says that the eggs and the onion are what make the dish and not to skimp on either." 
And since she is famous for this dish, I will do as she says!


Place each egg in a compartment of a muffin tin.


Then put the muffin tin in a


325 degree oven for 25-30 minutes.


After I put my eggs in the oven, I fill my pot with water, and...


add salt. 
Just like with pasta, this is the only chance you will have to flavor the potatoes themselves.


Now you can peel and dice your potatoes.
Once finished, add them to the water, bring to a boil, and let cook for 15 minutes.


This is a great time to chop your onions and celery.


By this time your water should be boiling and your eggs should be finished baking.
Take them out and put them in cold water for at least 10 minutes to cool.


Once cooled, peel and...


chop.


Now your potatoes should be finished cooking. 
 Drain the water off of them.



Now it is time to make the sauce!
Combine the mayo, mustard, salt, pepper, and...


Sugar.
I would like to add this, the traditional recipe calls for sugar,
but when I make this for my husband and I, I use
sweet pickle relish instead and it tastes great. 
But since this is my mom's recipe, for our family dinner, I will do it her way.


Whisk it all together until smooth.


In a large bowl,
add the onion and celery,


The potatoes,



And the eggs.


Now the sauce.


Taste for seasoning, and add any salt...


and pepper you may need.


Mix it well, cover, and put in the fridge for 3 to 24 hours.


Add some sliced eggs and paprika for a little flair and it is ready!

 I was feeling pretty confident going in, but there was only one true test that I had to pass...

The Mom Test!


SHE LOVED IT!

My dad even said I did a great job!  I can't tell you how relieved I was!  *lol* 


Taking an iconic family recipe to a holiday dinner can be intimidating to say the least, but don't let that hold you back.  I will NEVER make this as good as my mom.  I know that. But, with a little practice, I will be able to bring this to my family table for years to come, and one day teach my nieces how to make it for their families as well!  That is how traditions are born!!!  So, from my mom's kitchen, to my kitchen, to yours....

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~






Mom's Famous Old Fashioned Potato Salad
*Prep-Time: 1 hour  *Cook Time: 3-24 hours in fridge *Difficulty:  Easy  *Servings: Approximately 20


Ingredients:


  • 5 lbs. of  potatoes, peeled and cubed
  • 18 hardboiled eggs, chopped
  • 1 large onion, diced
  • 3 stalks of celery, finely chopped
  • 3 c. Mayonnaise
  • 1/4 c Yellow mustard
  • 3 tbsp. sugar (Or 1/2c. sweet pickle relish)
  • Salt and pepper to taste
Tools:
  • Chef's knife
  • Vegetable peeler
  • Measuring Cups
  • Measuring Spoons
  • Large Pot
  • Rubber Spatula
  • Large bowl
Directions:
  1. Preheat oven to 325 degrees.
  2. Place eggs in muffin tin.
  3. Bake eggs for 25 to 30 minutes.
  4. place in cold water for 10-20 minutes.
  5. Peel and chop
  6. Fill large pot with water.
  7. Add salt.
  8. Add peeled and diced potatoes and bring to a boil.
  9. Cook for 15 minutes.
  10. Drain.
  11. In a large mixing bowl, add onions, celery, potatoes, and egg.
  12. In a separate bowl, combine mayo, mustard, sugar (or sweet pickle relish), salt and pepper.
  13. Whisk until smooth.
  14. Pour over contents in large bowl.
  15. Mix together well.
  16. Taste for any additional seasoning.
  17. Add salt and pepper to taste.
  18. Add sliced egg and paprika to top of potato salad.
  19. Place in the fridge, covered for 3 to 24 hours.
  20. Serve and enjoy!



No comments

Back to Top