Potato Salad

One of my favorite summer time foods from childhood is my mom’s potato salad. She made it just the way my brother and I liked it – no crunchy stuff. And that’s still the way I like it today. This potato salad is simple and creamy, with just the right amount of sweetness and acidity. Enjoy it at your next holiday gathering.

Ingredients:

6 medium red potatoes

4 eggs

Dressing:

1 ½ cups mayonnaise

1 T sugar

2 t cider vinegar

1 t yellow mustard

Milk, for thinning the dressing

Salt and pepper, to taste

Directions:

Peel the potatoes and cut them into quarters. Boil them in heavily salted water until tender but not falling apart. Set aside to cool completely.

While potatoes are cooling, hard boil the eggs. Place eggs in large pot and add enough cold water to just cover them. Place them on the stove over high heat. When water comes to a boil, turn the heat off and cover the pot. Let sit for 11 minutes. Drain off hot water and rinse eggs under cold water to stop the cooking. Peel off shells and set eggs aside to finish cooling.

When potatoes and eggs are cool, cut into bite size pieces and place in a large bowl. Cover and place in refrigerator until needed.

In a separate bowl, mix together mayo, sugar, vinegar, and mustard. Add milk to thin to desired consistency. Add salt and pepper to taste. Pour dressing over potatoes and eggs and fold together. Chill until ready to serve.