Old Fashioned Potato Salad

 My mother used to make the best Old Fashion Potato Salad I have ever eaten. It was the old fashioned kind made with mayonnaise, sweet pickles and onion, along with a couple of other ingredients. I know that many of you don't care for mayo based Potato Salad, but one of the reasons I started my blog was to hand down my family's recipes to my children and friends. This is the Potato Salad my children want. It is still my favorite as well. My husband has moved on, preferring more of a vinaigrette dressing on his potatoes. But last week-end I made this version. I, like my mother and my Grandmother, do not follow a recipe for this salad. Instead it is made by the way it looks and tastes. But as I made it this time, I tried to write down what I do, so there is at least a guide line for anyone wanting to make this version.

My Mother's Old Fashioned Potato Salad
From Lynda's Recipe Box
I normally make a large bowl of potato salad, but made less this time. This makes about 6 1/2 -7 cups. My mother always added a little pickle juice to the potatoes. It does add extra flavor to the potatoes before everything else is stirred in. Potato Salad is best made several hours ahead of serving time. It always taste the best the second day I think.

RECIPE:
 2 1/2 pounds of potatoes, russets or golds
 3/4 cup diced onion- I use sweet yellow or sometimes a red onion
about 3/4 cup diced sweet pickles
4 hard-boiled eggs, peeled and diced - you can use more or less
about 2 tablespoons sweet pickle juice-one of my Mother's ideas
about 2 teaspoons prepared mustard, or to your taste-I don't like much of a mustard taste
about 1 1/2 cups mayo, or you may use salad dressing(Miracle Whip)
salt and pepper to taste
Sometimes I add diced celery, or celery seed too, but not this time

DIRECTIONS:
1. Put whole, unpeeled potatoes into a large pot where you can completely cover the potatoes with water. Bring to a boil on the stove, then reduce heat and simmer until the potatoes are just done when a meat fork can pierce the potatoes easily. Try to not overcook. Drain potatoes and let cool until they can be easily handled.
2. While potatoes cook, put eggs in a saucepan, cover with water, and bring to a boil. When they begin to boil, remove pan from the burner, cover pan with a lid and let set for 15 minutes. Then rinse with cold water and let eggs set in cold water until you are ready to use them in the salad.
3. Peel potatoes, then dice them and add to a large bowl. Drizzle the pickle juice over the diced potatoes and toss gently. Adding a bit of pickle juice adds more flavor to the potatoes, a trick my Mother always did.
4. Season potatoes with salt and pepper. add the onion, pickles, eggs and 1 cup mayo and the mustard to the bowl and mix until combined. Now, if you need that extra 1/2 cup of mayo add it now. You could even need more; it just depends on personal tastes. Taste and adjust the seasonings if needed. Chill for several hours before serving. Enjoy!