My Grandma Cleva would dazzle with her potato salad everywhere from potlucks to picnics. Exploring the ins and outs of everything potato salad was a fun kitchen adventure for me. This is my take on her potato salad recipe. 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. Most of all, I hope this Easter season finds you creating some treasured memories of your own with friends and loved ones!
“Aim to Please Potato Salad”
6 medium potatoes (about 2 pounds), peeled, cubed & cooked
1 cup light mayonnaise
1 heaping tablespoon yellow mustard
1 teaspoon salt
1/4 cup onion, chopped
1/2 cup sweet pickles, chopped
2 eggs, hard-boiled, peeled and chopped
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 10-12. Enjoy!
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