This is one of those salads that I just throw together. I’d never written down the recipe before. I like lots of eggs in a creamy potato salad, so this one is heavy on the mayo. In case you hadn’t noticed, I seldom add salt to anything (except in baking.) When I serve this, I make sure the salt shaker is on the table and everyone’s happy.
4 eggs, hard boiled
5 potatoes, medium
3/4 cup celery chopped, (1 stalk)
¼ cup onion, finely chopped
3/4 cup sweet pickles, chopped
1 cup mayonnaise
1/3 cup sour cream
2 tablespoons prepared mustard
1/8 teaspoon pepper
2 tablespoons sweet pickle juice
Start the eggs cooking. Peel potatoes and cut into ½” cubes. Cover with water and boil until just done, about 15-20 minutes. [Fork should go into the potato easily. Don’t overcook or your potato salad will be mushy.] Drain in colander and rinse with cool water.
While the eggs and potatoes are cooking, chop celery, onion and sweet pickle. [I always cut everything into strips, then chop.] Put in large mixing bowl.
Eggs should be done by now. Pour off water. Fill pan with cool water and peel eggs under running cold water.
Chop eggs.
Add eggs and potatoes to other ingredients in mixing bowl. Mix well.
Add mayonnaise, sour cream, mustard, pepper and pickle juice. Stir until mixed well. You can add more mustard for your particular tastes.
Level salad in bowl. My mom always sprinkled hers with paprika for color.
Cover and refrigerate several hours until thoroughly chilled.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
