Mama Rosa’s Potato Salad

Place the cubed potatoes inside a medium-sized pot. Fill the pot of potatoes with water and cover the potatoes with at least one inch of water. Bring the water to a simmer over medium-high heat; adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are fork tender (tender all the way through when pierced with a fork), about 8 to 12 minutes. The cooking time depends on the size of your cubes and the type of potatoes.

Drain the potatoes well and transfer them to a mixing bowl. Add the onions and pickles into the bowl with the potatoes.

In a separate small bowl, stir together the mustard and mayonnaise until lumps are smooth. In an additional separate small bowl, mix vinegar and sugar, until sugar is dissolved. Once the sugar is dissolved add it into the bowl with the mustard mayonnaise mixture. Combine well.

Pour the dressing mixture over the potatoes, onions and pickles. Stir carefully, trying not to mash up the potatoes too much. Sprinkle in the celery seed and stir in until well combined. Add hard boiled egg slices, if desired.

Note: This is a mix to taste recipe and the amount of dressing you make up will depend on the size of the potatoes. You will need to taste the potato salad and adjust seasoning to your taste. Don’t be afraid to add more pickle, onions, dressing or celery seed. Use your best judgement as to how you want it to taste.