I have had this recipe in head for years. I am just now getting it written down on paper. I remember my mother would make potato salad from Easter on through to Labor Day. It is so funny, it reminds me of the old tradition of when you would NOT wear white cloths or shoes before Easter and NOT after Labor Day either. Even though I keep on making potato salad all year long, I still remember those days gone by like they were yesterday. This weekend I decided to make Mom's Potato Salad recipe, and maybe I could capture some of her smiles she would be giving me, if she were here today. I remember her always smiling when she saw everyone enjoying the food around the dinner table.
Mom's Potato Salad
5 lbs. russet potatoes, peeled, washed, and cubed 1/2-inch
Enough cold water to cover potatoes in large stock pot
1 tablespoon salt
1/2 cup dill pickles, diced
1 onion, diced
2 cups Miracle Whip Salad Dressing (or mayonnaise)
1/4 cup Mustard
6 boiled eggs, diced
In a large stock pot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two. In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. Fold in the eggs last to keep from mashing them to much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.
Note: Depending on how wet or dry you like your potato salad, you may add more salad dressing/mayonnaise and mustard mixture.