Mother's Potato Salad for 15 to 25
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Ingredients
| 4 lbs. | raw, scrubbed, unpeeled potatoes to make about 2 3/4 qt. cooked, diced potatoes | | 1-1/4 tbsp. | salt | | 1/4 tsp. | freshly ground black pepper | | 2-1/2 cup | celery, finely chopped | | 1 cup | dill pickles, chopped (sweet pickles can be used if preferred) | | 2 cups | hard boiled eggs, chopped (about 6 or | | 8 | eggs) | | 1 | md. sweet onion, chopped (Bermuda or | | another sandwich onion; green onions, both white and greet parts, can be substituted) | | 1-1/2 cup | mayonnaise | | 1/2 cup | pickle juice for moistening salad | | 1/4 cup | prepared mustard (a coarse ground mustard preferred) | | 1-1/2 cup | pitted olives, whole or | | sliced |
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Instructions
In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don’t soak them.
When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
Fold in the whole or sliced olives, or use as a garnish. Chill.
NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
The Lazy Days of Summer cookbook
Author's Comments
For picnics and family gatherings.
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