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Homemade Potato Salad
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    • Ingredients

    Serves:

    Directions

    Put the potatoes and the eggs into a big saucepan of cold, salted water. Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. Remove the eggs and let cool. Drain the potatoes in a colander and let them cool.

    Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, capers, parsley and lemon juice in a bowl large enough to hold the potatoes. Peel the cooled eggs and grate them in the bowl. Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife. Break up the potatoes, put them in the bowl with the dressing and toss everything together. Season to taste with salt and freshly ground black pepper.

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    26 Comments

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    Sherry Bug

    Different flavor than the sweet-pickle-or relish version we're used to, but good!
    Note to "English" -- The onion/food poisoning theory is just urban myth. Not true. Check snopes: http://www.snopes.com/food/tainted/cutonions.asp

    July 07 2011 at 7:47 PM Report abuse rate up rate down Reply
    ridgesteve

    ADD A DICED APPLE TO THE SALAD FOR
    AN EXTRA ZIP///

    June 19 2011 at 5:44 AM Report abuse rate up rate down Reply
    Richard Bruner

    Skinny Tater Salad (low carb/Diabetic)

    Substitute finely diced then steamed (microwave)
    Cauliflower...thats right...no one will even know
    Get rave reviews and requests for recipe sayin Best Tater Salad ever...try it n see!

    June 19 2011 at 12:48 AM Report abuse rate up rate down Reply
    Marilyn

    I'm with you, norje 1, I'm eighty four and my potato salad always had celery,a little dill weed if there are no dill pickles. I have used sweet pickles if I'm out of dills.. Guess everyone has their favorite

    June 18 2011 at 4:25 PM Report abuse rate up rate down Reply
    1 reply to Marilyn's comment
    adairva

    Hey Marilyn,
    I am a South Carolina girl and that sounds a lot like my mom's recipe. Unfortunately, I don't have it.
    84! That's wonderful! God bless you! Are you sounthern by any chance? I would love to get some more tips and recipes. Thanks, Cecelia

    July 04 2011 at 11:53 PM Report abuse rate up rate down Reply
    norje1

    I LIKE CELERY, SWEET PICKLES, AND DILL WEED.
    I DON'T USE CAPERS, PARSLEY, OR LEMON JUICE

    June 18 2011 at 1:41 PM Report abuse rate up rate down Reply
    jamackey2

    Way to much onion, I also like celery cut real fine..

    June 18 2011 at 1:34 PM Report abuse rate up rate down Reply
    Aida

    /to each hi own. I like my potato sald sort of mashed when it is warm. And, yes, kosher salt does make a difference. You bet

    June 18 2011 at 11:58 AM Report abuse rate up rate down Reply
    chulismil

    sounds easy...

    June 18 2011 at 11:43 AM Report abuse rate up rate down Reply
    hildywhite

    sounds good, and I'll try it this week

    June 18 2011 at 10:22 AM Report abuse rate up rate down Reply
    English

    Apparently the writer has not heard that the real culprit in food poisoning is not the mayonnaise or eggs but the onions. Unless I misunderstood, onions go bad very quickly and contaminate dishes in which they are used. Best to serve onions (shallots) separately.

    June 18 2011 at 10:07 AM Report abuse rate up rate down Reply

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