Mom’s Potato Salad

Talk about the ultimate in make ahead.  Potato salad can be made hours in advance and kept in the fridge.  The key to potato salad is to cook the potatoes properly – too soft is a disaster but too hard and they are just gross!  What’s perfect? Mom says insert a knife and if the potato slides off it’s cooked. She always used the yolks from the hard boiled eggs in the dressing which give it a lovely yellow colour.

INGREDIENTS

  • Hard boiled egg white (what’s left over from the egg yolks in the dressing)
  • Green onion
  • Celery
  • Potatoes (peeled if using big, leave skin on for baby potatoes).  Cook, cool then cop into bite sized pieces.

Icing

SAUCE

toppings

dressing

  • Mayonnaise
  • Yogurt or sour cream
  • Cooked egg yolks
  • Grainy mustard
  • Vinegar
  • Salt
  • Pepper
  • Paprika (decorative for the top)

INSTRUCTIONS

  1. I know – there are no quantities.  That’s because it depends on how much you make.  
  2. I would start by mashing four cooked egg yolks with half a cup of mayo, a couple of tbsp of yogurt and sour cream (each), a tbps of mustard, and vinegar, salt and pepper and start tasting.  Want more zip – add vinegar, like more mustard – go for it. You get the drift!
  3. Mix all the ingredients together and save a bit of green onion for the top.
  4. Sprinkle with paprika and serve!

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TIPS & HINTS

This is a very forgiving recipe – don’t have enough sour cream or yogurt, use more of what you do have.  I find that sour cream or yogurt take the edge off the mayo but 100% mayo certainly works.