There are lots of variations available for the picnic classic, potato salad. One could use sweet or dill pickles, mayonnaise or salad dressing, regular or Dijon mustard, yellow or green onions.
But really, you use what you have on hand and add enough mayonnaise or salad dressing to suit your preference of texture.
I had a little help for this recipe from my mom and from the cookbook “Mama Dip’s Kitchen” by Mildred Council which I loaned from the Grant County Library. Council suggests using new potatoes, which have no sprouting and which are about the same size for even cooking - she also adds pimentos.
2 ½ lbs. potatoes, about 10 medium sized, washed and unpeeled
1 tsp. salt
1 C. sweet pickle relish
3/4-1 C. mayonnaise
2 Tsp. prepared mustard
½ C. celery, chopped
½ C. onion, chopped
3 hard boiled eggs, grated
Place the washed, unpeeled potatoes in a large pot and pour in just enough water to cover the potatoes. Bring water to a boil and simmer about 35 minutes, or until tender. Drain off hot water and pour in cold water. When cool enough to handle peel the potatoes, dice them and place in a large bowl.
Mix the other ingredients in a separate bowl and stir into the potatoes. Serves 10-12.
Angel’s tip: You can keep your potato salad cool at a picnic by filling a large bowl half full of ice and placing the potato-salad bowl on top of that.
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