Years ago, my mom made this amazing salad in the hot summers in South Dakota. I was always leary of potato salad because usually it consisted of long strips of onion, and I was never game for that. However, my mom, being the clever woman she was, knew how to capture the crunch from the onions in the potato salad with some good alternatives. Drum roll for the stars of the crunch: radish and celery.
This salad has been an endless side dish that gets eaten up quickly. It can be served cooled, or right after it is made with the warmth of the potatoes marinated in the creamy sauce. There is a thing to be said about momma knows best. This recipe for sure will pass the test.
So without further ado, let’s get right into that recipe:
Mom’s Potato Salad
Serves 4-8 people
6 large potatoes; washed, peeled and diced to bite size bits
2 large stalks of celery
6-8 eggs (depending on your preference)
Pinch of sat for the water
1 ½ cups of mayo
1 ½ tsp ground mustard
1 ½ tsp of Mrs. Dash Onion & Herb Spice
1 ½ tsp Paprika
After you wash, peel, and dice the potatoes, place those buddies in a pot. Fill up with water just enough to cover them like a nice bath adding the eggs in it as well. Let the water get to a boil, turn down to medium heat and cover until the potatoes are tender. (This nifty trick of adding the eggs with the potatoes will reduce the need to watch both, and they all cook in time)
While it is boiling, dice and slice the celery and radishes.
In a small bowl combine the ingredients of the sauce, mixing them up. Set it aside.
Once the potatoes and eggs are finished; remove the eggs into a bowl of cool water. Drain the potatoes and set aside to cool slightly.
Crack the eggs and peel those shells. My method is to cool them enough to be able to take shells off without burning yourself. I take an egg to the side of the sink or on the counter and roll with just enough pressure to crack the shell all around. It saves on taking large chunks of eggs with it. Once the shells have been removed, halve the eggs and then slice them.
In a large serving bowl add the potatoes, eggs, celery, and radishes. Gently stir them around. Add the sauce on top and turn the veggies and eggs in the sauce until they are coated. Serve immediately warm, or chill in the fridge. Either way, Its delicious, but seriously try it warm first.