Potato Salad
By Lynne McMillan
7 12-oz russet potatoes (approximately 4 pounds)
2 Yellow onions (optional)
5 eggs boiled
2/3 cup sweet relish
1 4-oz jar pimentos
2/3 cup salad dressing or mayo
2 tablespoons mustard
1 tsp salt
1/2 tsp pepper
Salt and pepper to taste.
Hi! Potato salad recipe is very simple. Since I don't know how much you are making, I'll just give you the ingredients. Boil potatos until done thru, when a fork goes into potato easily. Cool potatos and peel. Skin comes off easily without a knife. Cut up potatos into pieces about the size of a nickel (around). Boil eggs and cool and peel and cut up into fairly small pieces. Peel onions and chop into pieces (not too fine). I use sweet relish in my potato salad and I also use pimentos (cut up or you can get the pimento pieces-which is what I use mostly). After cutting up and mixing everything together, add salad dressing or mayo and mustard (the old fashioned kind - no fancy stuff). You can add a little salt and pepper. Not too much salt because the mustard has salt in it. Just go by taste.
Now, as for quantity - This is the amounts I use when I make salad: This will serve a pretty big number of people. About 7 fair size russet potatos. About 2 onions. (I use yellow onions). 5 eggs. About 2/3 cup sweet relish. 1 jar pimentos. About 2/3 cup. salad dressing or mayo. And about 1/8 cup mustard. Go easy on the mustard and taste it after you add about 3 tablespoons. Then taste and add salt if needed and I add a little pepper, maybe 1/2 tsp.
I hope this works for you. It is very hard to give accurate quantities of ingredients because I go by looks and taste. I just add until it tastes good.
Modifications by Don James
10/4/2012: I (Don James) made this recipe. I used one large sweet onion. The onion taste was too much for me. Better to leave out the onion. I peeled the eggs and potatoes and let them sit in the refrigerator over night.
10/28/2012: Made this recipe with 4 pounds of red potatoes. Didn’t peel the potatoes. Used one small yellow onion finely chopped. Turned out good. Two tablespoons of French’s mustard.
Don’s version of Lynne’s potato salad:
4 pounds red potatoes
1 small yellow onion (5 oz.)
5 eggs boiled
2/3 cup sweet relish
1 4-oz jar pimentos
2/3 cup salad dressing or mayo
2 tablespoons mustard
1 tsp salt
1/2 tsp pepper
Boil the potatoes and put them in the refrigerator to cool. Do not peel. Finely chop the yellow onion. I let the boiled eggs and the potatoes sit in the refrigerator over night.