Sunday could easily be one of our busiest, yet most relaxing days. Tonight was one of those nights where we were all too tired to accomplish cooking anything significant for dinner. Perfect night for brisket and potato salad. This simple potato salad recipe is such a favorite with our family that it does not matter how much I make, there never are any left overs.
Growing up this was one of those dishes that could be counted on to make an appearance at every single family event, and leftovers were rare. Now a bite of this potato salad comes drenched in childhood memories. Days at the lake, highly competitive card games, campfires, and unlimited laughter. Of course this is a recipe that I had to share with my family.
- 2.5 lbs Potatoes
- 1 Yellow Onion
- 6 Eggs
- 1 1/2 cups Mayo
- Bring a pot to boil.
- Quarter potatoes.
- Add potatoes and eggs into the pot. Cook until potatoes can easily be picked up with a fork (about 20 minutes).
- Drain and rinse in cold water.
- Peel potato skins off.
- Dice potatoes.
- Peel egg shells off.
- Dice eggs.
- Dice your onion (sweat in butter if desired).
- Pour all your ingredients into a large glass bowl. Stir.
- Chill for 30 minutes and Serve.
Kitchen Notes for Grandma’s Potato Salad Recipe:
While your potatoes and eggs are boiling, sweat your onions. This will happen very quickly but will give your onions a solid flavor without so much crunch. If you enjoy crunchy onions in your potato salad skip this and add them to your bowl after directly dicing.
When you boil your potatoes skip peeling them prior to boiling. This will help your potatoes remain slightly crisp while saving some time. Skins should easily be peeled off after boiling.
Also when you add in your eggs, the salad will have a classic potato salad texture if you squish your eggs over dicing them. While either or will work, squishing your eggs will add a nice level of fluff.
I hope your family loves this potato salad recipe as much as mine has.
It definitely is one that happy memories are made of!