Mother’s Potato Salad For 15 To 25

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 25
• 4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
• 1 1/3 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 2 1/2 cups celery, finely chopped
• 1 cup dill pickle, chopped (sweet pickles can be used if preferred)
• 2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
• 1 medium sweet onion, chopped (bermuda or another sandwich onion, green onions, both and greet parts, can be substituted)
• 1 1/2 cups mayonnaise
• 1/2 cup pickle juice, for moistening salad
• 1/4 cup prepared mustard (a coarse ground mustard preferred)
• 1 1/2 cups pitted olives, whole or 1 1/2 cups sliced olives

Recipe

• 1 in a large saucepan, cook the potatoes: cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. baking potatoes sometimes turn mushy; waxy red or potatoes hold their shape much better.
• 2 when potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don’t soak them.
• 3 when unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. add salt, pepper, celery, pickles, eggs, and onion. blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
• 4 fold in the whole or sliced olives, or use as a garnish. chill.
• 5 note: when taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. makes about 25 half cup servings.
• 6 the lazy days of summer cookbook.