Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to chill in fridge for at least 30-45 minutes.
Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, reduce the heat to low, and let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute!) After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. You can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, allow the other eggs to sit in the hot water for a minute or two longer. Drain and let set in cold water to chill. This will also help with peeling the eggs easier. After 5 minutes, peel and slice.
While potatoes and eggs are cooking, mix the next 7 ingredients for your dressing. Make sure potatoes and eggs are chilled before combining them with the dressing. Toss gently with a spoon and adjust the seasonings if needed. Cover and chill for 2-3 hours to let flavors enhance. It is best if prepared the day before.
My kids didn't like onions or celery in their salad. I could sneak the celery in if it was very finely chopped. I would also grate a teaspoon or two of mild onions to have the flavor. Later on, I just omitted it because it was easier and we rarely had any leftovers. I also use to put a tablespoon of mustard in but they liked the simplicity of just the mayonaise. Go figure!
Originally Submitted
1/20/2011
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