Lois' Potato Salad

By Lsweetnell

This is the recipe I learned from Mama. Lois(Mama from Moneta is what my husband used to teasingly call her.)

Mama would always pile the potato salad into a big oval mound on a oval platter and place a sliced boiled egg around the sides here and there for decoration. As a kid, I always tried to grab one of the egg slices when I was getting my potato salad.

Remember recipes are suggestions, feel free to adjust recipes to your and your family's own taste.

NOTE: You can use this same recipe leaving out the potatoes and using boiled cauliflower florets instead for a low carbohydrate meal. Cook florets till just tender.

Ingredients

• 5 pds Yukon Gold, or Red Potatoes, mostly peeled and washed, diced in
• half inch squares, pieces should be relatively
• the same.
• 1 cup Mayo
• 1 tbs Salt (for boiling the potatoes)
• 1 tbs Salt (for the mixture)
• 2 tbs Vinegar or pickle juice
• 1 tsp sugar (if you use Vinegar)
• 3/4 cup chopped sweet gherkin pickles or Salad Cubes which is better.
• 1 cup finely chopped Celery (I always use the most tender stalks, not the very outside which are tougher. Use those for soup or other cooked recipes)
• 4 stalks of Scallions, the white part, sliced thin (family doesn't like onions so I sneak them in this way)
• 2 tbs Celery seed
• 2 tbs yellow Mustard
• 1 tsp pepper
• Hint: Use 1/3 cup of warm water to loosen salad a little, if you wish. That way you are not adding more and more mayo.

Details

Servings 10
Preparation time 30mins
Cooking time 55mins
Adapted from pinterest.com

Preparation

Step 1

Chop and mostly peal potatoes, cover with water about one inch, add first tsp of salt, bring to boil. Simmer for 20 minutes or until fork tender, do not overcook. drain potatoes, let cool (should not be cold). Never let cool more than an hour or cool overnight (makes that strange stuff you get in the stores with the hard potatoes).

While potatoes are cooking, mix in a large bowl all ingredients except eggs. Place eggs in separate pan, add water to cover. Bring to boil for four minutes, turn off heat and let sit for 15 minutes. Peel all eggs while warm, chop all but one egg and add to mixture while the eggs are warm. (I keep saying warm because it makes a big difference.) Add to remaining ingredients. Stir. Add potatoes. Gently stir trying not to mash up the potatoes too much. Taste for salt. Use remaining egg, which can be cool, on the top of the potato salad for decoration. Place covered in frig for at least two hours. Best if made the day before. (I like it right then)