American Potato Salad

This recipe was my grandmother’s. My mother has been making it for years and it is still my favorite potato salad.

Start by peeling 8-10 Russet potatoes. Boil the potatoes on medium-high until they are tender, about 30 minutes.

Hard-boil two eggs. Here’s our method: Place 2 eggs in cold water. Fill the pot just enough to cover the top of the eggs. Turn stove to hot and bring water to a boil. As soon as the water starts boiling, remove the pot from the heat and place a lid on it (I just move the pot over to a cold burner). Let the eggs sit in the water for about 30 minutes. Rinse the eggs with cold water (this helps the skin peel off easily).

While the potatoes are boiling, finely chop a medium size white onion. Then chop up the whole jar of sweet pickles. SAVE THE PICKLE JUICE!

Once the potatoes are tender, drain and mash up the potatoes with a fork or spoon. Mom uses a electric mixer to make them light and fluffy.

Now the fun begins.

First, add your chopped onion and pickles to the potatoes. Then chop up your hard-boiled eggs and add them to the potatoes.

Pour the pickle juice from the jar into the potato salad. Pour a little at a time and taste as you go. Add as much or as little as you like (Mom adds all of it).

Add the Miracle Whip. Sprinkle lots of celery salt and ground pepper, but remember to taste it before adding too much. You can always add more.

My Mom doesn’t add salt at this point, but she’s not a salt person. You may want to add some, but personally, I don’t think it needs it. If you do, but all means, add it!

Boy oh boy, this is good salad. This makes a big ol’ batch too. You can feed around 10-18 plus people with this recipe.

You can always modify the amount you make by using less potatoes and reducing everything else. Add everything to taste and adjust if you make a smaller batch.

This potato salad is even great left over.