World’s Best Potato Salad
This is the potato salad my granny used to make to go as a side with her famous vegetable soup. I have tweaked this recipe several times but always end up reverting back to her original potato salad. It really cannot be improved.
Homemade mayonnaise always beats store bought mayonnaise. I have a recipe for homemade mayonnaise in my Tracking the Outdoors In cookbook (p. 67), but if you don’t have time, Hellman’s is a great mayonnaise to use instead.
Check out more great recipes at Meal Plan Monday!
World's Best Potato Salad
- 8 small new potatoes
- 2 boiled eggs
- 1 1/2 vidalia onions minced
- 1/2 cup dill pickles
- 4 celery stalks minced
- 1/2 cup mayonnaise
- 2 tblsp dijon mustard
- 1 tblsp kosher salt
- 1 teaspoon pepper
Cut the new potatoes into four pieces, roughly 1.5 inches each. There's no need to remove the skins. Place potatoes in a medium-sized saucepan and boil until they're soft enough that a knife will easily slice through them.
Meanwhile, in a medium-sized bowl add the onions, pickles, mayonnaise, mustard, celery, salt, and pepper.
Drain potatoes until they appear dried and place them in a bowl with the mayonnaise mixture.
Add chopped boiled eggs onto the potatoes. Mix gently (I use my hands) so as not to crush the potatoes. Garnish with parsley and serve hot or cold.