My Mom's Potato Salad
Recipe: #6291
August 23, 2012
Categories: Salads, Potato Salad, Potatoes, Southern, Brunch, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, Vegetarian, more
"To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time.If you want to save time,the potatoes can be cooked in the microwave,just make sure they're cooled to room temp.. Cook time is also chill time. Submitted to " ZAZZ " on August 23rd.,2012"
Ingredients
Nutritional
- Serving Size: 1 (326.9 g)
- Calories 399.5
- Total Fat - 15.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 188.7 mg
- Sodium - 779.8 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 5.2 g
- Sugars - 13.5 g
- Protein - 10 g
- Calcium - 55.3 mg
- Iron - 2.1 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place potatoes in a large Dutch oven,add enough water to cover potatoes, cover.(tilt lid slightly so steam can escape)
Step 2
Boil until fork tender, about 20 to 25 minutes.
Step 3
Drain,place in "fridge" for about 30 minutes or until cool enough to handle.
Step 4
Peel and cut into bite-sized pieces.
Step 5
In a large bowl, combine chopped eggs, mayonnaise, pepper, salt, and sugar, mixing well.
Step 6
Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
Step 7
Chill for about 4 hours, or overnight is better.
Step 8
Before serving, lay one sliced hard-boiled egg in a circle over the potato salad and sprinkle with paprika.
Tips
No special items needed.