Nana’s Potato Salad has been in our family for several generations. It’s one of those recipes that every time I take it to a potluck, I’m always asked for the recipe, which I’m always happy to pass on!
I like to make it the day before. The longer it sits, the better it gets.
Nana’s Potato Salad
5 lb. potatoes (you can use any kind)
8-10 hard boiled eggs
2 tablespoons yellow mustard
1 tablespoon vinegar
1 cup mayonnaise
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 yellow or white onion
1. Peel and cut potatoes in half. Cover with water, bring to a boil and simmer until potatoes are tender.
2. When they are done, drain in a colander and spread onto a large plate and allow them to cool.
3. Once the potatoes are cool, cut them into bite size (about 1 in) pieces.
2. Place 8-10 eggs into a sauce pan (I add about 1 Tbs. of baking soda to my water – helps the peeling process), bring to a boil and simmer for 10 minutes.
Do you have an egg timer?
I ♥ my egg timer that my mother bought me a few years ago. This is what it looks like:
Norpro Egg Rite Egg Timer
All you do is drop it into the water with your eggs. When the egg timer turns dark purple/black, you know that your eggs are hard boiled. It also tells you when your egg is medium and soft. You can purchase the Norpro Egg Rite Egg Timer here. Amazon has it on sale right now for $4.99. If you have a PRIME Account (thank you to my lovely step-daughter, Tracie) shipping is free! No, I was not paid for endorsing this awesome kitchen gadget .
3. When your eggs are done, let them sit for about 10 minutes in cold water and then peel. I’ve found it works great to peel them under cold running water.
4. Separate the cooked yolk from the cooked egg whites. Smash the yolks with a fork and add salt, pepper, mayonnaise, mustard and vinegar. Stir well.
5. Dice egg whites and add to the potatoes.
6. Dice onion and add to the mayonnaise mixture.
7. Add the mayonnaise mixture into the potatoes and stir gently.
You can add black olives, sweet pickle relish, or curry if you like.
I sprinkle a little bit of dried parsley or paprika on the top to add color.