Potato Salad - Mary's Recipe - Cooking Index
Potato Salad - Mary's Recipe - Cooking Index
| 8 | Potatoes - washed (medium) | |
| 1/4 | Dill pickle juice | |
| 1/2 teaspoon | 2.5ml | Celery seed |
| 3 | Spears dill pickles - chopped | |
| 1/3 | Sweet pickle relish | |
| 2 tablespoons | 30ml | Yellow mustard to 4 tbs |
| 3/4 cup | 177ml | Mayonnaise |
| 1/2 teaspoon | 2.5ml | Seasoned salt (Lawrys) |
| 1 | Black olives (optional) - pitted | |
| 1 | Red onion (optional) - chopped (medium) | |
| 1/2 cup | 55g / 1.9oz | Celery (optional) - chopped |
Place the potatoes in a large pot and cover with water. Boil for 25 minutes or until they are just tender with a fork stab. You do not want to overcook the potatoes or your potato salad will be mashed potato salad.
When potatoes are done, remove from fire, carefully dump out boiling water and replace with cold water.
When potatoes are cooled, peel and wash them again. Cut potatoes into 3/4-inch pieces and place in large bowl.
Add remaining ingredients, setting aside half the optional black olives if used.
Mix the potato salad gently with a large spoon, again, being careful not to make mashed potatoes.
Taste for salt and add more if needed.
Garnish the top of the potato salad with the remaining black olives.
Serve chilled.
Notes:
1. Add the mustard until the color of the salad is a light yellow.
2. I like Vlasic brand pickles and relish.
3. I prefer my potato salad with the chopped celery and onion but my family likes it best without those items and with black olives.
Source:
Mary Wight
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