While growing up, when we had a extended family party, my mom would always make her famous potato salad. Very seldom did we come home from the party with leftover potato salad. If we were lucky, my mom would make this potato salad for us when my dad would barbecue for dinner.
Over the years, I remember many people asking my mom for the recipe. The problem is that there really isn’t a recipe. My mom would graciously give them the recipe the best that she could, given the fact that she never measured anything when she cooked.
So in order to share this recipe with you, I had to carefully measure everything and take good notes to make sure that I got it just right. I even called my sister Janean who makes this salad more than my mom does now days and asked her how she makes it.
I hope you enjoy Norma’s Famous Potato Salad as much as my family and I have over the years.
With love from my kitchen to yours,
Norma’s Famous Potato Salad
makes 6 servings
7 large russet potatoes
3 hard boiled eggs, diced
1 cup of baby dill pickles, sliced
2 1/2 tsp. of pickle juice
3/4 cup of mayo
2 tbsp. of mustard
1 tsp. of salt
1. Wash the potatoes and place them in a large pot. Fill the pot with water until the water is 1 inch above the potatoes. Bring the water to a boil over medium-high heat. Continue to boil until the potatoes are fork tender.
2. Drain the hot water for the pan and run cold water over the potatoes to cool them down. With a paring knife, gently pull the peel away from the potatoes. Cut the potatoes into 1 inch cubes.
3. In a large bowl, place the ingredients together and gently stir to combine. Serve immediately. Store any leftover salad in the refrigerator.
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