Mom’s Potato Salad
Mom’s Potato Salad Ingredients :8-10 small to medium potatoes, skins intactvinegar1 red bell pepper, diced1 onion, diced1/4 c. diced pickles (preferrably kosher dill)4 hard-boiled eggs, choppedmustardmayonnaise, start with 1 cupdill weedcelery saltkosher salt Directions :Bring potatoes to boil in large pot of water, and boil until nearly tender (just a little more firm than if you were making mashed potatoes). Drain, and set potatoes on counter to cool. When cool to touch, peel off skins using fingers (skins should come off easily). Allow to finish cooling to touch, and then slice potatoes into large bowl. Sprinkle potatoes with vinegar (about 1 tbsp?), and then add onions, peppers, pickles, eggs, mustard to taste (I like about 1-2 tbsp) and mayonnaise. Add enough mayo until all of potatoes are covered (you will probably use more than 1 cup, keep adding mayo until it’s at the consistency you like). Season with salt, celery salt, and dill weed to taste. Allow to chill in refrigerator before serving.
8-10 small to medium potatoes, skins intact
vinegar
1 red bell pepper, diced
1 onion, diced
1/4 c. diced pickles (preferrably kosher dill)
4 hard-boiled eggs, chopped
mustard
mayonnaise, start with 1 cup
dill weed
celery salt
kosher salt
Bring potatoes to boil in large pot of water, and boil until nearly tender (just a little more firm than if you were making mashed potatoes). Drain, and set potatoes on counter to cool. When cool to touch, peel off skins using fingers (skins should come off easily). Allow to finish cooling to touch, and then slice potatoes into large bowl. Sprinkle potatoes with vinegar (about 1 tbsp?), and then add onions, peppers, pickles, eggs, mustard to taste (I like about 1-2 tbsp) and mayonnaise. Add enough mayo until all of potatoes are covered (you will probably use more than 1 cup, keep adding mayo until it’s at the consistency you like). Season with salt, celery salt, and dill weed to taste. Allow to chill in refrigerator before serving.
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