I know it’s the heart of winter right now, but I’m wishing summer was right around the corner. Nothing reminds me more of summer and great summer memories than my family’s recipe for potato salad. I remember warm summer days and fireflies at night growing up in the heart of the Midwest. I wanted to share this with you, so you too, can have some great yummy potato salad and make lots of great memories to accompany it.
All American Potato Salad Recipe:
- 3 lbs. Idaho Potatoes
- 6 Eggs
- 1 Cup Celery Chopped
- 3/4 to 1 Cup Mayonnaise (I think Hellman’s is the best!)
- 1/2 Tsp. Celery Seed
- 1/4 Tsp. Onion Powder
- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
Peel and chop the potatoes into cubes/chunks. Boil untill the potatoes are al dente. Don’t over cook the potatoes because they will turn into mush when you stir in the Mayo. Drain and put into a large bowl. Boil the eggs. Let cool and peel. Chop about two stalks of celery. Add the 3/4 cup mayonnaise to start with. This is kinda a personal preference thing here. You can add a little additional mayo if it seems like the salad is a little too dry for your liking. It’s always easier to add mayo than try to remove it if you add too much. Add the celery seed, onion powder, salt and pepper. Add additional salt and pepper to your liking. Refrigerate & serve chilled.
It’s really that easy. A very clean and simple potato salad that has that classic home style taste.