Thursday, May 12, 2016

Mom's Potato Salad

Mother's Day turned out sunny and warm, a nice change from the cold winds of the last few weeks.   Some years we do it up real special with tenderloin steak and a bottle of something bubbly. But this year we decided to celebrate the good weather by finishing up some outdoor chores and then turning on the BBQ for burgers. And what goes best with burgers -- potato salad.

I think it's always a good time for potato salad and I stick to this one I learned from watching my Mom. She didn't have a recipe so neither do I. I adjust the quantities to the number of people around the table. In this case, three potatoes and three eggs to feed a threesome.

And you know what, no matter what the weather or the occasion, it always taste like Mom just finished throwing it together. What better way to salute her memory!

1. At least two hours in advance, boil the potatoes until a cake tester slides through easily. Boil the eggs for approx. ten minutes. Chill both in the fridge until ready to prepare.

2. Slice and dice the added veggies: carrots and onions. In this case, I'd run out of yellow onions and so I had to use a red one. It still tasted great.

3. If you're lucky enough to live where there are already fresh peas in a pod, then that's what you'll choose. For me, I took a cup of frozen peas and let them thaw.

4. Slice and dice the potatoes and eggs then put toss all the ingredients together.

5. Add mayonnaise to taste and top with freshly ground pepper and a sprinkling of smoked paprika.

Serve and enjoy!

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  1. Your potato salad recipe is similar to how my MOther made it except we use Miracle Whip Salad dressing, rather than the Hellman's Mayonnaise.

    1. I think it must be part of the DNA of Moms of a certain age, Dianne. Thanks for your comment.

  2. This tastes like summer to me, Linda/Erika! Thanks for recipe. Yum!

    1. Year-round summer, if you'd like, Mary Jane!

  3. Replies
    1. I think so but then, I may be a tad biased. Tastes right for summer, anyway.

  4. My Mum's "recipe" uses Miracle Whip like Dianne above. Mum also uses a large spoonful of green pickle relish for added tanginess and she would keep one of the eggs to slice as a garnish on top. Can't wait for summer dinners on the deck with potato salad and BBQ.
    Nancy R (Ottawa)

    1. Okay, Nancy. Must admit, my Mom used Miracle Whip also. And, my brother-in-law adds relish. Love all the variations!

  5. I agree with Mary Jane, it tastes like summer to me, too!!! Thanks for your recipe! :-)

  6. This does sound like my mom's recipe, except she doesn't add the carrots or peas. Interesting! And she used to use Miracle Whip back in the day when she had to watch the money so much more closely. But real mayo is so much better. I think I will have to try adding the veggies to my potato salad now. Thanks!