There are several recipes I have picked up from my mother that I have not yet found one that can rival it. Her potato salad is one of them. Today, I took the time to measure out how much I put in for the ingredients. I’m the toss it in type. I rarely measure. And this one I’ve learned by watching, there is not recipe. It’s mostly based on the cook’s taste. So remember as you go, you may want to add a little more or less to your liking.
Toss the potatoes and eggs in a pot and bring to a boil over medium heat. Test by poking with a fork to make sure they are done. My potatoes are medium sized and took about 20 minutes to get tender.
Drain, peel, and dice to bite size pieces and toss in a bowl. How do you like my purple potatoes? I love the color they give. We grew these in our garden this year.
Add diced cucumber.
Relish, mustard, pepper, onion powder, garlic salt, and celery salt. Stir together well!
Yum! Doesn’t it look great! Tastes good too. 🙂
Gram’s Potato Salad
Makes 6-8 Servings
- 6 potatoes
- 6 eggs
- 1/2 cup diced cucumber
- 3/4 cup sweet relish
- 2 TBsp Mustard
- 1/4 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic salt
- 1/2 tsp celery salt
- Paprika (optional, you can sprinkle over the top if you like as a garnish)
Boil potatoes and eggs over medium heat in a saucepan. Cook until tender, approximately 20 minutes. Drain, peel, and dice potatoes and eggs to bite size pieces. Mine are about 1/2 inch cubed.
Peel and dice cucumber. Add to potatoes and egg.
Add remaining ingredients to potatoes, egg and cucumber. Stir well.
Cover and chill in fridge until ready to serve.