Recipe Corner: "Angela's Aim to Please Potato Salad"

Memorial Day weekend is here and this week I am sharing one of my favorite summertime side dishes: potato salad. It always brings back treasured childhood days when Grandma Cleva would dazzle with her potato salad at everywhere from potlucks to picnics. Exploring the ins and outs of everything potato salad was a fun kitchen adventure for me. Maybe you will take this recipe and embark on your own kitchen adventure and share it with your family or loved ones at a gathering or perhaps you will see it among other dishes on a potluck table. Most of all, I hope this summer finds you creating some treasured memories of your own with friends and loved ones.


“Angela’s Aim to Please Potato Salad”

6 medium potatoes (about 2 pounds), peeled, cubed & cooked

1 cup mayonnaise

1 heaping tablespoon mustard

1 1/2 teaspoons salt

1/2 cup onion, chopped

1/2 cup sweet pickles, chopped

2 eggs, hard-boiled

Optional: 1 teaspoon parsley

1 teaspoon paprika

1 egg, hard-boiled & chopped

Peel potatoes, dice into cubes. In large pot, bring water to a boil and add potatoes. Cook 25-30 minutes or until tender. Drain. Place cubed potatoes in large bowl. Stir in mayonnaise. Add mustard and salt to mixture. Add onions, pickles and eggs. Toss gently to combine well. Transfer into serving bowl. Garnish, if desired, with parsley, paprika and chopped egg. Serve warm or cover and chill at least 1 hour before serving. Serves 8-10. Enjoy!