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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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To me, my mom made the best potato salad ever. When she passed away, I thought that it was gone forever. Well, after playing around with it, I decided that I should write it down so it wouldn't be lost. This is a plain potato salad, so if you want to perk it up go ahead. I like to use russet potatoes. The time for cooking eggs isn't included in cook time. Cook time is also chill time. Ingredients:
6 medium sized russet potatoes, washed, do not peel |
4 hard-boiled eggs, peeled and chopped |
1 hard-boiled egg, sliced |
1 1/2 cups mayonnaise |
1 teaspoon ground black pepper (to taste) |
1/2 teaspoon salt (to taste) |
4 tablespoons sugar (to taste) |
paprika (optional) |
Directions:
1. Place potatoes in a large Dutch oven.
2. Add enough water to cover potatoes, cover.
3. Boil until fork tender, about 20 to 25 minutes.
4. Drain; do not peel potatoes at this point.
5. Place in fridge for about 30 minutes or until cool enough to handle.
6. Remove from fridge .
7. Peel and cut into bite-sized pieces.
8. In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well.
9. Add potatoes, making sure to coat all potatoes with mayonnaise mixture.
10. Chill for about 4 hours, or overnight is better.
11. Before serving, lay one sliced hard-boiled egg in circle in the middle.
12. Sprinkle with paprika if desired.
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