Mom's Potato Salad

I'm embarrassed to admit that I can't remember the last time I had my mom's potato salad.  It's my most favorite potato salad recipe on the planet, and it's a quintessential summertime favorite for our family.  So when the 4th of July came and went, I decided that my mom's comfort food recipe was a must.

There are a zillion ways to mix and match a potato salad recipe (the latest issue of Food Network magazine has a pullout for 50 different ways to make potato salad - 50!), but this is one is my favorite!

Enjoy!




Mom's Potato Salad
6 medium potatoes, boiled and peeled
4 eggs, hard boiled and chopped
2 medium stalks celery, chopped
1/2 medium onion, chopped (or 4 green onions, chopped)
1/2 c. chopped dill pickles
2 Tbsp. pickle juice
1 Tbsp. yellow mustard
1 tsp. dried dill
1 tsp. celery salt
pepper to taste
1 - 1 1/2 c. light mayo

Mix all ingredients, adding mayo until desired consistency.  For best results, chill for at least 4 hours to allow flavors to meld.

Ingredient Lineup:

You can peel the potatoes before or after boiling.  I peeled mine after boiling.

(And then because I had zero patience that day, I just half-peeled

the potatoes and left the skins on.  And told myself it was for color.)