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Grama Davis's Potato Salad

There are many delicious potato salad recipes, but of course I have always been partial to my grandmother's. It is the potato salad I grew up enjoying.

Description

Anna Verena Clark Davis 9/ /1916 Auburn, NY Daughter of George Clark and Mary Winifred Cadigan . Two sisters Mrs. George (Grace) Russell of Sennett and Mrs. William (Lillian) Stott of Auburn. M: John Newton Davis Children: Mr. Jack N. Davis, Mr. Richard H. Davis and Lillian D. Ellis. 13 Grandchildren.

D: 9/27/1977 Auburn, NY Grama was a former piano teacher and was an active member of Westminster Presbyterian Church

Ingredients
  • 2 pounds chef or Yukon potatoes (5-6 medium count)
  • 1 cup Hellman's mayonnaise
  • 1Tablespoon apple cider vinegar or white vinegar
  • 1-2 teaspoon dry mustard
  • 1 to 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup finely chopped celery
  • 1/2 cup diced red onion
  • 2-3 hard boiled eggs
Directions
  • Peel and cut the potatoes into quarter size pieces, prior to cooking. (cutting potatoes into small size pieces before cooking adds too much water to the potato loosing the flavor.)
  • My grandmother always left the potatoes in a pot of cold, salted water for a half hour to an hour prior to cooking. She believed this helped bring out the flavor of the potatoes.
  • In a medium to large pot bring cold water to a boil over medium heat. Reduce to a simmer until the potatoes are almost cooked through to the center. about 8-10 minutes.
  • Do not over cook the potatoes
  • Drain in colander, do not rinse the potatoes. Let the potatoes drain and cool airdry for 10 minutes.
  • As the potatoes cool, in a large bowl mix together the mayonnaise, vinegar, salt and black pepper.
  • Fold in the eggs, onion and the celery.
  • Fold the mayonnaise mixture into the warm potatoes.
  • Cover with plastic wrap and refrigerator for 3-4 hours or overnight.

Categories

SaladAmericanSide DishVegetarian