Grandma’s Best Potato Salad

My mom’s mom was a tiny little woman who I rarely saw eat-but boy….could she cook and I was happy when she did. For any function we had, Grandma was always called upon to make the “potato salad”-hers was, in my opinion, the BEST! Her potato salad always got raves and seconds were always in order.

Grandma’s Potato Salad

5 pounds of red potatoes

One dozen eggs-hard boiled

celery to taste {usually one fresh-crisp stalk} chopped fine

onion-again to taste but usually one medium and chopped fine

1 32 ounce jar of mayonnaise

salt and pepper to taste

1. Boil potatoes with the skins on until soft but not too soft-you want some give but definitely NOT the consistency of a potato for mashing.

2. Once the potatoes are cooked, allow to cool. Peel potatoes {the skins will for the most part slide right off}. Cube potatoes into pieces bigger than bite size but not too big {I sound like Goldilocks-don’t I?-not too soft-not too big-not too hard}.

3. Peel and slice hard boiled eggs and add to large bowl with the potatoes.

4. Add the celery and onion and sprinkle with salt and pepper.

5. Add mayonnaise and stir gently incorporating all of the ingredients.

6. Chill overnight or for several hours before serving. This is always better the next day after the flavors have had a chance to mingle.

Grandma’s tips:

Always use red potatoes and cook with the skins on.

Use one dozen hard boiled eggs for every 5 pounds of red potatoes.

Use one 32 ounce jar of mayonnaise {not Miracle Whip, etc.} for every 5 pounds of potatoes.

Make ahead and chill overnight.

{please excuse the lack of any colors, centering, or other-I upgraded my WordPress on Saturday and many of my site functions/editor functions disappeared-Ugh!}

picnic/party/salad hugs, mb!

I am linking this over at the ever wonderful Blessed With Grace-Tempt my Tummy Tuesdays!