My mom has been making potato salad for years and years. She is almost 80 and over those years she has perfected the recipe. Today is your lucky day because I have permission from my mom to share that recipe with you so you can make it for your own family gatherings and be a hero to everyone at the BBQ.
This is a recipe that my brothers and sister, nieces and nephews, ask her to bring to every party. You can’t only eat one serving. It’s sooooooooooo good.
Mom’s Secret Potato Salad Recipe
6-8 large Russet potatoes
1 qt. Best Foods Real Mayonnaise (do not substitute this with anything)
1/2 red onion
1/2 bunch green onions
1 package Buttermilk Hidden Valley Ranch Dry Dressing Mix
1/2 cup pickle juice (from the pickle jar)
1 cup chopped dill pickles
6 hard boiled eggs
salt and pepper to taste
Wash, peel (this is my all time favorite peeler!), and cube the potatoes into bit size pieces. About 1″ cubes. Add the potatoes to a pot and cover with water until the water is about one inch above the potatoes. Salt the water generously and cook over high heat until the water comes to a boil. Reduce heat to medium and boil the potatoes until they are tender but still firm. About 15 minutes. Do not overcook the potatoes or they will turn to mush in the potato salad. While the potatoes are boiling, dice the red onion and chop the green onions. Dice the hard boiled eggs. I use my egg slicer, then cut the slices in half. After the potatoes are done cooking, drain them and let them sit to cool down to room temperature. In a large bowl, mix together the mayonnaise, red onion, green onion, contents of the Ranch Dressing packet, pickle juice, and chopped dill pickles. Mix well with a large spoon. Add salt and pepper to taste. Then carefully fold in the potatoes. When the potatoes are mixed in fairly well, add the eggs and continue to gently mix until well incorporated. Store the potato salad in the refrigerator until chilled. Serve cold. Try to keep the potato salad as cold as possible. Store leftovers in the fridge.
Here is a printable version of the recipe so you can keep it in your notebooks. Enjoy!
Ingredients
- 6-8 large Russet potatoes
- 1 qt. Best Foods Real Mayonnaise (do not substitute this with anything)
- 1/2 red onion
- 1/2 bunch green onions
- 1 package Buttermilk Hidden Valley Ranch Dry Dressing Mix
- 1/2 cup pickle juice (from the pickle jar)
- 1 cup chopped dill pickles
- 6 hard boiled eggs
- salt and pepper to taste
Instructions
- Wash, peel, and cube the potatoes into bit size pieces. About 1" cubes. Add the potatoes to a pot and cover with water until the water is about one inch above the potatoes. Salt the water generously and cook over high heat until the water comes to a boil. Reduce heat to medium and boil the potatoes until they are tender but still firm. About 15 minutes. Do not overcook the potatoes or they will turn to mush in the potato salad. While the potatoes are boiling, dice the red onion and chop the green onions. Dice the hard boiled eggs. I use my egg slicer, then cut the slices in half. After the potatoes are done cooking, drain them and let them sit to cool down to room temperature. In a large bowl, mix together the mayonnaise, red onion, green onion, contents of the Ranch Dressing packet, pickle juice, and chopped dill pickles. Mix well with a large spoon. Add salt and pepper to taste. Then carefully fold in the potatoes. When the potatoes are mixed in fairly well, add the eggs and continue to gently mix until well incorporated. Store the potato salad in the refrigerator until chilled. Serve cold. Try to keep the potato salad as cold as possible. Store leftovers in the fridge.
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