This recipe is an oldie but a goodie. This was one of my grandma’s standby recipes, a total classic. However, since she passed away in 2007 my mom has refused to make it, convinced that her version never turns out as good as Grandma’s did. So I have taken up the potato salad making, because clearly this recipe is just too delicious (and sentimental) to not make. I made this for Easter dinner, and Grandpa said it tasted just like Grandma’s did, now that’s what I call a job well done.
- 5 large Idaho potatoes
- 1/3 cup sugar
- 1/4 cup vinegar
- 1 cup finely sliced cucumber
- 1 cup finely sliced celery
- 2 Tbsp minced onion (or grated)
- 6 hard boiled eggs, peeled and sliced
- 3/4 – 1 cup mayonnaise
- dash of paprika to garnish
Peel the potatoes and place in a large pot with about 1 inch of cold water covering them. Bring to a boil and add about 1 Tbsp of salt. Cook until fork tender, being careful not to overcook. If you don’t have a lot of time to be waiting on your potatoes, you can cut them into cubes before boiling to reduce the cook time. If you leave them whole, when they’re done cooking, remove them from the water and let cool until you’re able to handle them, then quarter and slice them. In a measuring cup, whisk together sugar and vinegar. Toss potatoes in a bowl and pour sugar-vinegar mixture overtop and mix well. Let stand for several hours or overnight.
Once potatoes have marinated, add the remaining ingredients and mix well (I add mayonnaise as I go, adding just enough to keep it moist, but not so much that it’s swimming in it). Taste and adjust seasoning as desired. Just before serving sprinkle with paprika.
This makes quite a big batch, but keeps well in the fridge for about a week.