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Granny’s Tater Salad
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Description
My wife’s grandmother’s potato salad. It’s even better than my mom’s, and that’s saying something! Eggy, light on the mayonnaise, perfect for a summer picnic or a complement to a family BBQ!
Ingredients
- 3 whole Giant Potatoes (or 6 Medium)
- 12 whole Eggs, Hardboiled
- ½ cups Plus 1 Tablespoon Mayonnaise
- 1 teaspoon Mustard (heaping)
- 3 whole Sweet Pickles
- 1 whole Dill Pickles
- 3 Tablespoons Pickle Juice From Each Jar
- 3 pinches Salt, Or To Taste
- 1-½ pinch Pepper Or To Taste
- 2 Tablespoons Onion, Grated (NOT Minced)
- 1 dash Onion Salt
- 1 dash Garlic Salt
- 1 dash Celery Salt
Preparation
Peel potatoes, and chop into bite-size cubes. Boil until tender, but not mushy. Drain potatoes and let cool in the fridge in a large mixing bowl. Boil eggs and cool immediately in COLD water! Peel eggs and rough chop them and add to the bowl. Add the rest of the ingredients and stir to combine.
This salad is best when it’s left to chill in the fridge for a few hours, if you can stand to wait that long!
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ladyaggie on 6.8.2011
This recipe looks fantastic! Thanks for sharing. I plan to make it soon.