Grandma's Creamy Potato Salad
My maternal grandmother made several different types of potato salad, each specific to different occasions. This wonderful creamy version was the potato salad she always made to accompany her Sloppy Joes. She would vary the recipe slightly from time to time. She would sometimes use mayo, other times salad dressing. And even though she usually used a sweet pickle, she also sometimes used a dill pickle. I'm not sure if it was a matter of taste or simply what was available in the fridge. Our family always enjoyed whichever tasty version she made, but my favorite was with Hellmann's mayonnaise and a sweet pickle.
"Sgrishka, you have done it again! =) This potato salad is the best I have ever made or tasted! My husband loves pepper so I substituted ground black pepper for the white. I "goofed" and peeled the potatoes before boiling, but it didn't matter. I used 1/2 tsp of yellow & 1/2 Dijon mustard. I added onions, celery, bacon, dill weed, & celery seed after tasting the base because I love those things in my potato salad, but it wasn't necessary: it was superb on its own!!! Thanks again for an awesome recipe!!!"- TMOM7159
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|6 mediumYukon Gold potatoes; or other waxy, boiling potatoes (about 2 lbs)|
|6 largeEggs; hard-boiled, coarsely chopped|
|1 largepickle; finely chopped (sweet or dill)|
|1 tbsppickle juice; (optional)|
|3/4 cupmayonnaise or salad dressing|
|1/2 cupSour cream|
|1 tbspCider vinegar|
|2 tspPrepared mustard|
|1/2 tspwhite pepper; freshly ground|
|1 tspOnion powder|
|Sweet paprika; to taste (add half to ingredients, use half for garnish)|
Grandma's Creamy Potato Salad Preparation
In a covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until just tender; drain well. When cool enough to handle, peel and cube potatoes. In a large bowl, combine pickles, pickle juice, mayo, sour cream, vinegar, mustard and seasonings. Add potatoes and eggs. Toss lightly to coat. Cover and chill thoroughly, for 6 to 24 hours. Sprinkle with additional paprika before serving, if desired.
Make 12 side-dish servings.
If available, use firm-textured, full-flavored Yukon Gold potatoes. They hold their shape after cooking and won?t turn mushy in the salad. Make sure not to overcook the potatoes. Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potatos, they are done.
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