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My Mom’s (AWESOME) Potato Salad
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Description
I grew up with this potato salad at every 4th of July or other picnic and, to me, it is by far the best I’ve ever tasted. We really got spoiled by this recipe!
Ingredients
- 5 whole Medium Sized Red Potatoes, Peeled And Cubed
- 2 whole Hard Boiled Eggs
- ¾ cups Diced Celery
- ½ cups Diced Onion
- ½ cups Diced Green Pepper
- ½ cups Diced Sweet Pickles
- 1 teaspoon Prepared Mustard
- ¾ cups Mayonnaise
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons Salt
Preparation
Cook potatoes in salted water, just until tender, but don’t let them get mushy. Chop egg whites. Add egg whites, celery, onion, green pepper, and pickles to cooled potatoes. Mash egg yolks and mix with mayonnaise, mustard, Worcestershire, and salt. Mix dressing with salad ingredients. Serve cold.
Although this was how my Mom’s recipe was written, I didn’t find out until recently that she never followed the egg step. She always just chopped up the whole egg and threw it in there. She thought I was crazy when she saw me mashing the egg yolk to mix it with the mayo! So, long story short, you can forego that step and just chop the egg and mix the dressing without the yolk and it’s just as good!
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rosesarered23 on 2.2.2010
This is a good solid recipe. I whipped it up quickly to go with a sandwich dinner and was very happy with it. It comes together easy with ingredients most people have lying around. I used sweet relish in place of diced sweet pickles because it was all I had, and though it’s not identical to this recipe, it was really, really good.