Ingredients
-
5 - 6
-
1/2
-
2
-
4
-
1
-
1/4
-
1/4
-
-
1
-
-
-
-
-
-
Directions
Julie’s Mom’s Perfect Potato Salad,My family would crowd into the kitchen to get their first forkfull of Mom’s potato salad. It’s that good! This potato salad is not at all sweet – something which was important for our family. Let it sit in the fridge as long as you can before serving… it’s even better the next day!,This is the closest one I could find to my mothers recipe, Its the best, I hate sweet potato salad with mustard. We never measure so I cant be certain, but it has almost all the same ingredients, so yeah 10 stars for this recipe!!!,I had never made potato salad before. I did tweek the recipe a little. Omitted celery and dill weed. Also I out 4tbsp pickles, 1/2 tsp salt, 1/2 tsp celery salt and 2Tbsp prepared yellow mustard.
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Steps
|
1
Done
|
Steam Potatoes With Skin On. |
|
2
Done
|
Mix Together All Ingredients Except Potatoes. |
|
3
Done
|
When Potatoes Are Done, Cut (it's Up to You Whether or not You Want to Leave the Skins On) While Still Warm and Fold Together With the Mayo Mixture - It Makes It Taste Better to Combine While Warm. |
|
4
Done
|
Put Into Serving Container and Garnish. |
|
5
Done
|
Refrigerate For at Least Three Hours Before Serving (the Longer the Better). |
|
6
Done
|
This Potato Salad Is Even Better Then Next Day! |
|
7
Done
|
Note from Julie: use the Dried Minced Onion Because I Like Their Texture, Omit the Celery, and Add About 1/4 Tsp of Both Curry Powder and Dried Mustard... but Don't Tell Mom. ;) |
