This is Katherine’s (the one who is creating all these great illustrations) mom’s potato salad recipe. She asked me to post this today so “folks can make it for the Thanksgiving holiday”.
Definitely a nostalgic, and classic recipe (at least for us Yanks). As a kid I had a ‘thing’ about egg-whites and used to try and steal all the yolks which I thought were delicious (and sneak the whites onto my brother’s plate!). I’ve grown out of that and now just happily devour a plate of potato salad without picking through anything.
- 6 Big Russet Potatoes
- ½ red onion diced small
- ½ cup celery diced
- ½ cup of mayonnaise (mix in a bit of mustard to taste)
- ¼ cup of sweet pickles, diced small
- 6 hard-boiled eggs
- Paprika
The night before you want to eat this up…. boil & peel potatoes & eggs and let cool in fridge over night (salt the potatoes). The next day cut up the cold potatoes and eggs (leave one egg for decorating the top) In a LARGE bowl mix the eggs, potatoes, onion, celery and pickles. In mixing cup stir mayo and a bit of wet mustard and add a tiny bit of sweet pickle juice. Mix the dressing in with the rest of the ingredients. Add Salt and Pepper to taste and mix. When you are ready to serve the salad – slice the left over egg and place the slices on the top of the salad and sprinkle with a bit of paprika. Simple.
Quercy Food Experiences 