How to Make Potato Salad

A Yummy Potato Salad Recipe

As with my Macaroni Salad recipe, the basic foundation to this recipe began with my mothers ingredients and then I began adding to them.

(See below for pictures.)

Prep Time: Maybe 15 minutes to a half an hour. It depends on what you put into your potato salad. You need to allow time for peeling and cutting up the potatoes, along with chopping up anything else that you'd like to add.

Cook Time: Potatoes take 20 minutes to boil. Hard boiled eggs take 10 minutes. The cooking time begins when the water starts to boil - always remember that.

Servings: A 5 lb. bag of potatoes should serve about 12 people. This is based on an average serving size. If you want heaping piles of potato salad, then the serving size will be less.

Ingredients:

5 pound bag of potatoes
10 hard boiled eggs
1 cup of Hellmann's Mayonnaise
1 tbsp. of Hellmann's Dijonnaise
1 tbsp. of Ranch Dressing
1 tbsp. of Italian Dressing
1 tbsp. of pickle juice (I use Claussen pickles.)
a sprinkle of salt and pepper

Optional Ingredients:

A handful of matchstick carrots, chopped
small can of sliced black olives
chopped tomatoes
1 tbsp. of freshly chopped parsley (or not fresh)
2-3 sprigs of green onion
chopped celery (to your liking)

Note: You can add all of these or a few. Sometimes I do a few; sometimes I don't use any. Depends on my mood. Recently, I only added black olives and chopped up matchstick carrots.

My Yummy Potato Salad Recipe Directions:

1.) Peel, rinse and cut up your potatoes into chunks.

2.) Place potatoes into large sauce pan, cover with water, bring to a boil and cook for 20 minutes. Drain in strainer. Quickly run just a little bit of cold water over the potatoes, but don't touch the potatoes with your fingers or move them around (other wise they'll get mushy). Place strainer on a plate, cover strainer with another plate or paper towel. Place in refrigerator to cool for at least a half an hour or longer.

3.) While your potatoes are cooking, start your hard boiled eggs. Place 10 eggs into a medium sauce pan, cover with water and bring to a boil for 10 minutes. After 10 minutes, turn the stove off, cover the eggs and let them sit in the hot water for an extra 10 minutes. Empty pan and fill with cold water, twice.

To cool the eggs down - after the eggs have cooled down, place them into a bowl and into the refrigerator to continue cooling down for a little while. 20 -30 minutes should be fine. Honestly, if you have the time, you should chill both the potatoes and the eggs for a good hour or so. You don't want mushy potato salad.

4.) While the potatoes and eggs are cooling or when they're done cooling, depending on how you like to do things, begin chopping up anything that you'd like to add to the salad.

5.) Remove potatoes and eggs from the refrigerator. Peel, rinse and chop up your hard boiled eggs.

6.) If your other ingredients are already chopped, add them. If not, then begin chopping and add next.

7.) Add your mayonnaise, dijonnaise, italian dressing, ranch dressing and pickle juice.

8.) Sprinkle your desired amount of salt and pepper. Not too much though.

9.) Carefully stir with a wooden spoon. You don't want to mash or mush the potatoes. So kind of stir slowly from the bottom, mixing everything together slowly and carefully.

10.) Serve immediately or allow to chill.