Grandma’s Potato Salad
“Easter was our favorite holiday. It was a tradition to go to my grandmother’s ranch north of Alice, Texas, after Mass. Every year, the men would clear brush around a shade of trees for us to set up tables and build a campfire. Our extended family and friends would celebrate a traditional family event that always featured my grandmother’s potato salad.”
Ingredients
- 4–6 large russet or Yukon gold potatoes, unpeeled and boiled
- ½ cup (118.3 ml) Hellmann’s, Duke’s or your favorite brand of mayonnaise(add more depending on number of servings)
- 1–2 tablespoons (15–30 ml) pickle relish
- 1–2 tablespoons (14.8–29.6 ml) regular mustard
- 4 stalks celery, chopped (add more depending on number of servings)
- ½ cup green olives with pimentos, chopped
- Olive juice
- ¼ cup red or other onion (optional)
- 2 tablespoons (18.6 g) green pepper, chopped (optional)
- 4–6 hard-boiled eggs
- Salt and pepper to taste
- Paprika
Instructions
- Boil unpeeled potatoes until soft, and set aside to cool completely. Once completely cooled, remove the skin, cube the potatoes and set in a large bowl.
- Boil eggs until hard, and set aside until completely cooled. Once cooled, remove the egg whites and set the yolks in a small bowl. Chop the egg whites and add to potato mixture.
- Chop celery, onions, green pepper, green olives and pimentos and add to the potato mixture. Add pickle relish to potato mixture.
- Add small amount of olive juice to potato mixture for flavor.
- Add mustard to the egg yolks in small bowl and with a fork, mash into a mustard paste. Add the mustard paste to the potato mixture. With a large spoon or spatula, mix the mayonnaise and gently fold into the potato mixture. Add salt and pepper to taste. Sprinkle potato salad with paprika.
- Enjoy!
