It seems everyone has their own recipe for making potato salad and they’re all pretty different. My recipe is a combination of my mother’s and my mother-in-law’s. It’s very similar to my macaroni salad recipe so if you like that one, you’re sure to like this!
Potato Salad
4 rather large red potatoes
1 cup mayonnaise
2 T lemon juice
1 1/2 t. sugar
1 t. prepared yellow mustard
1 t. dried dill weed (or twice as much fresh dill)
Salt and pepper to taste
½ cup sliced, pimiento-stuffed green olives
¼ cup minced white or yellow onion
2 eggs, hard boiled, peeled and coarsely chopped
Boil the potatoes with skins on for about 20 minutes, or until tender. Cool slightly and peel. Let cool completely (you can place them in the refrigerator to speed the cooling process) before chopping into large chunks.
Meanwhile, combine the rest of the ingredients (up to the eggs) in a large mixing bowl. Taste and adjust seasonings as necessary (some people like the sauce a bit sweeter, some like it more tart). Fold in the potato chunks and chopped eggs. Refrigerate and serve cold.
Of course, potato salad is always a great dish for picnics and if your Easter celebration is going to be outside, this is a good side dish. And if you wait to prepare until after the Easter egg hunt, you’ve already got the hard boiled eggs ready!
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