Potato Salad

Are you wondering if this blog is really just an electronic version of a family cookbook?  Me too….

Potato salad, I believe, is like sauce or meatloaf.  I think it is family specific.  My family prefers spicy.

I make this all summer and even fall, winter and spring.  You may think 5lbs of potatoes are too much.  It is not.  When I make this it is gone within 2 days.  I love hot Hungarian paprika.  Buy it and try it.

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Ingredients:
  • 5 pounds, peeled and cubed, gold potatoes
  • 1 T Salt (in the water)
  • 1 large white onion, grated
  • 1 cup plus 1 T of Hellman’s Mayonnaise
  • 2 T Yellow Mustard
  • 1.5 t Hot paprika
  • Salt and Pepper
  • 2 T Chives, chopped
  • 1 t Dill
Directions:
Put potatoes in cold water, with a tablespoon of salt, and bring to a boil. Once the potatoes come to a boil, cook for about 20 minutes, until they are just shy of fork tender. Drain potatoes in a colander, then dump on a cookie sheet to cool (about 30 minutes, or else the potatoes will fall apart). Meanwhile, in a large bowl, mix together the rest of the ingredients. Fold in the potatoes. Chill covered for at least one hour.  Serve in a pretty bowl.  I like to add a little hot paprika on top to give it some color.