We were invited to a friend’s house for Easter dinner. Of course being the Southern girl that I am, I asked what I could bring. After the obligatory “you don’t need to bring a thing” our host finally said some homemade potato salad would go well with the ham.
I like potato salad. I grew up eating potato salad. When we go out to eat, if I have the option of potato salad as a side, I’ll get it. But making potato salad? Never done it.
I called my mother for her recipe and did some potato salad recipe research online. None of them were quite what I wanted (don’t tell Mom!) so I came up with my own recipe using the best parts of a lot of recipes.. And then the chickens got in the act by laying eggs like their little lives depended on it (they don’t, by the way) so I added more eggs to the potato salad.
And it turned out really well.
And yes, I’ve made it since and it’s good every time we make it!
How to make Eggy Potato Salad:
3 – Pounds Boiled Red Potatoes, cooled
8 hard boiled eggs
5 ribs of celery (can substitute 1 tablespoon celery seed)
1 1/2 cups onion (2 small or 1 1/2 medium), chopped)
1/2-3/4 cup of mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon yellow mustard, or to taste
1/4 teaspoon salt, or to taste
Dice potatoes into 1″ or so pieces. Peel or not, it’s up to you. (I don’t.)
Chop or grate eggs.
Chop celery and onion – fine or medium fine. Not too big!
Put in large bowl (after chopping!): potatoes, eggs, celery, onions. Add mayo, mustard, pickle relish, salt, and a very liberal sprinkle of Tony Cachere (Cajun or Creole seasoning). Mix together well. I wash my hands, take off my rings, and mix by hand. Taste and adjust seasonings. Add a bit more mayo and/or mustard if it’s too dry when you mix it.
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Eggy Potato Salad.
You can also find Mary J at Retriever Soapworks.
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Looks so yummmy. I LOVE POTATO SALAD!
On May 9, 2011 at 6:28 am
Suzanne McMinn says:
I’ve got to make this! I’ve got eggs coming out my ears here!
On May 9, 2011 at 10:37 am
Jennifer M says:
Yummy. I love potato salad. When I make mine I add mustard, Italian dressing, and olives. The dressing adds a zing to it.
Last night I made a pasta salad for mothers day. One of my best.
On May 9, 2011 at 10:49 am
Mary J says:
It is a GREAT way to use up eggs – I don’t like deviled eggs, and there’s only so much egg salad you can eat 🙂
On May 9, 2011 at 11:28 am
Sounds like the way I like potato salad! Thanks for working this out for us – I never seem to remember what I did last time to make it right. Or wrong…
On May 9, 2011 at 2:09 pm
This sounds like a very good recipe. I’ve made macaroni salad, but not potato salad (afraid to!)
And Suzanne, send some of those eggs to me….LOL! (I have NEVER eaten a farm fresh egg that I know of, can you believe that?)
On May 9, 2011 at 5:05 pm