Vicki’s Famous Potato Salad
I have been wanting to get this recipe for my mom’s potato salad on here ever since I started this blog 3 years ago. It is probably our family’s most treasured recipe and has been in the family for years. But it never lasts long enough for me to get any pictures! My dad talks about how he and his mom sat at their kitchen table and decided what they liked and what they didn’t want in a potato salad and came up with this recipe. Eventually my mom started making it, and it has become a standard at our Easter dinner every year. It is not your average potato salad. It has a bit of sweetness to it. But if you knew our family, that would not surprise you. I come by my love for sweets from a long line of sweet teeth. 🙂
My mom is famous for this potato salad. Everyone loves it! Potato salad usually has very specific ingredients for each family. Every family likes it their own way. With pickles, without pickles, with mustard, without mustard…. But I just love that! Every family is unique! This is our family’s way. If you don’t mind a little sweetness, and you need a potato salad recipe, we are more than happy to share it with you. In fact, show up at our doorstep on Easter, and we will gladly feed it to you! 🙂
I hope you enjoy your weekend, no matter what is on your menu. And if you need a potato salad recipe that is slightly sweet, but over the top delicious, you are more than welcome to this one! Happy Easter everyone, and have a great weekend!
Vicki's Famous Potato Salad
For the Potato Salad:
- 5 lbs. whole russet potatoes, rinsed
- 10 hard-boiled eggs
- 3 bunches green onions, sliced
For the Dressing:
- 1/2 of a 30 oz. jar of Best Foods mayonnaise
- 1/2 c sugar
- 1/4 c apple cider vinegar
- 1 Tbsp. salt
- 1/2 Tbsp. coarsely ground pepper
- Boil potatoes with peel on until soft or you can poke a knife easily into the side. It depends on how large your potatoes are as to how long you need to boil them, but probably at least a half hour. Set aside to cool.
- When potatoes are cool, peel and dice them approximately 1/2 to 1 inch in size. They will end up smaller after stirring. Place diced potatoes in a very large bowl.
- Peel and rinse eggs. Pat dry. Shred eggs with a cheese grater. Place in bowl with potatoes.
- Slice green onions in small pieces. Put in bowl with potatoes and eggs. Stir until mostly combined.
- For the dressing, stir mayonnaise and sugar until thoroughly mixed. Stir in vinegar, salt, and pepper and mix well. Stir dressing into potato salad and stir gently until thoroughly combined.
Recipe from Cookazido, courtesy of my mom, Vicki Poor