When I was growing up, on a regular basis, my mom would take a whole 10 pound bag of russet potatoes and place them in a pot of water to boil. When I saw this, I knew that our family would be gathering together for some sort of picnic or special occasion. It was time for potato salad! Of course, 10 lbs of potatoes was always a bit too much…so Dad would eat it the rest of the week in his lunch. 🙂 As we grew older, and we planned our own picnics and gatherings, we continued to request that my mom would bring the potato salad.
Thanks to her skill at making this treat, it has become a comfort food for me and brings back so many memories…I especially remember the times she tried to bring store bought potato salad, as if it was the same thing…it will never pass. Nice try Mom! 🙂 Saturday, I made a smaller batch of my own version which is very close to Mom’s…of course, her recipe isn’t written down. 🙂 Still, it reminded me of all of the times that Mom made Potato Salad as we gathered as a family.
Here is what I did:
Perfect Potato Salad
Ingredients
2 1/2 pounds of Red Potatoes, boiled (cut in half) and cubed
3 Eggs, boiled and cut into a rough dice
2 Stalks Celery, chopped
1/2 large Red Onion, chopped
1 cup Mayo
2 tablespoons Yellow Mustard
3 tablespoons White Vinegar, or Pickle Juice
1 teaspoon Salt
½ teaspoon Pepper
1 large dill pickle, chopped finely (optional!)
1 tablespoon Sugar
1/4 cup Fresh Parsley, chopped
Instructions
- Place potatoes in the InstantPot for 13 minutes. Manually release the pressure.
- In a large bowl, combine your mayo, mustard, vinegar, salt, pepper, and sugar.
- Chop your celery, onion, parsley and boiled eggs and add to the dressing in the large bowl.
- Once your potatoes are cooked, cube them and add to dressing and veggies.
- Fold in the potatoes, being careful to not mush them.
- Place potato salad in the refrigerator and chill. Enjoy!
Blessings!
