My husband was born and raised in Florida and I have to say that being a Northwest girl has been very stressful for me when it comes to cooking. He can be a critic at times, especially when it came to my first mention of Red Potato Salad.
I remember when I decided to make him potato salad for the first time. Our family was coming over for the 4th of July and I optimistically announced that I was going to make Red Potato Salad!
Now keep in mind that 1: my husband loves potato salad and 2: I had never made it for him before. At that very moment he stopped what he was doing, slowly turned, looked at me with one eyebrow raised and in a very calm serious tone he said… “The potato salad cannot be messed up”.
To be honest… yes, I was worried. I was a Northwest girl walking into the South with my first attempt at Potato Salad… what was I thinking? Luckily, it was amazing! I started with a basic recipe and adapted it from there. My husband loved it and our family loved it! WHEWWW!
Now when we get together in the summer times guess what is always requested of me? Yup Red Potato Salad!
I actually was told by my mom that it needed to be shared for all of you lovely folks, so here it is. My “family famous” soon to be “world famous” Red Potato Salad recipe, loved by the South and requested by family!
Whip up this delicious recipe for your family, friends or company potluck and I guarantee they will all love you for it!
- 2 pounds red potatoes (about 6 medium)
- 1/4 teaspoon salt
- 1 1/4 cups mayonnaise
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced celery (2 stalks)
- 1/3 cup chopped onion (1 small)
- 6 hard-boiled eggs, coarsely chopped
- Paprika
- Bring the red potatoes, 1/4 teaspoon of salt and enough water to cover, to a boil; reduce heat and simmer covered for 20-25 minutes. The potatoes should be just tender try not to over cook them. Drain and cool enough to handle. Cube the potatoes with the peels on, set aside.
- In a large bowl combine mayonnaise, mustard, 1/2 teaspoon salt and the pepper.
- Stir in the celery and onion. Add the potato and egg. Toss lightly to coat. Cover and chill, or serve immediately.
- Sprinkle with paprika before serving.
That sounds really good! Fortunately it turned out really well and after that you’ve probably made it many times :).
Oh yes, I was lucky this time ;D
I am the designated potato salad maker here, and I use red potatoes (I am from the North Coast)…complements all the time. I usually five pounds of potatoes. In addition I use: a bit more celery (and about the same onion)….I use a bit of green pepper, just about 3 T or less, chopped fine. I mix mayo with cream, vinegar, yellow mustard, the salt and pepper to taste. I use fewer eggs….three or four for 5# potatoes. At times I use sliced radishes. If there is any left over, when I take it out of the fridge, I refresh it with a little cream or milk as the dressing is sometimes absorbed. Glad your family loves your salad….
Thanks for sharing Nancy! I’ll give your recipe a try and see how the family likes it!