I have to admit, when I first tried this recipe out I altered a few of the ingredients, but the potato salad was not nearly as good...so in a 'Mom, you were right' moment I decided to go back to the original...if it ain't broke no use trying to fix it!
So here it goes...
Ingredients: Potatoes, Hard Boiled Eggs, Mayo, Mustard, Sour Cream, Sweet Pickles, Sweet Pickle Juice (secret ingredient), Celery, Green Onions, Garlic Powder, Celery Seed, Salt & Pepper.
Now you must know that exact ingredients are not necessary here, but I will try to give you my best estimate.
Chop the Sweet Pickles, Green Onion & Celery.
I probably used 4-5 sweet pickles, 3-4 green onion and 2 stalks of celery.
Note: Don't be tempted to substitute dill pickles here, it won't turn out the same, Trust Me...I have already made this folly!
Boil the Eggs.
I know everybody has their own way of hard boiling eggs, but here is how I do it: Place eggs in cold water, bring to boil, turn temp down so eggs gently boil for 10 minutes. Remove from heat, drain, fill pan with cold water and lots of ice to cool eggs ASAP.
Chop the Eggs. You want them to be large chunks. I cut in half one way, turn & cut in half again and then cut into about 4-5 sections.
Note: I use equal part eggs to potatoes...8 potatoes = 8 eggs
Yukon or White Potatoes are best because they are creamy...
But I have been known to use Russets from time to time, just beware they may make for a grainier potato salad - a little more rustic if you will.
Boil potatoes in their skins until you can easily insert and remove a knife.
Drain & Let Cool.
Peel potatoes and dice into small chunks.
Put all chopped items into a LARGE bowl - larger than the salad will be, you are going to need lots of stirring room...
Next you want a huge dollop, I love that word...dollop, dollop, dollop...
Eh, hem...yes a big dollop of Mayo and Sour Cream (about 1 - 1 1/2 cups each).
I'll let you in on a little secret here...the equal parts mayo & sour cream are purely to mess with my head...you see, I am not a fan of mayo so I trick myself by adding the sour cream so as I eat it I tell myself the white stuff is the sour cream, not the mayo...it is the method to my madness,'C' in my crazy, the 'L' in my loony...but it works!
Now, add approx 1/2 cup Classic Yellow Mustard...I love mustard, I think it should be a staple in any good Americans diet.
Now for the 'Secret Ingredient'...pour some sweet pickle juice into the mixture. Maybe about 1/4-1/3 cup.
Mix it all up, add more or any of the above if you feel you need to - whatever floats your crazy train!
Add Onion Powder - about 1/2 -1 tsp - I just cover the top with a nice dusting...
Do me a favor? If you you decide to take pictures of yourself making potato salad...do your nails first, it will look better and you won't berate yourself when you are reviewing. Thank you.
Sprinkle Celery Seed over the top, probably equal to 1/4 tsp.
Do me another favor? Wash the salad goo off your hands before they get photographed, you will be so much happier with the results. I promise.
Add Salt - start with 1 tsp...but you will definitely need to add more at the end.
Do me one last favor? If your daughter is taking your photos, instruct her to focus on the food so your arm and hand does not become front and center!
Liberally dust the salad with Pepper. I probably did this twice.
Now taste, does it need more salt, mustard, onion powder...God forbid, mayo???
Serve alongside BBQ or eat by itself. It will be creamy and crunchy and oh so delicious!
No more store bought potato salad, no more being afraid if what you are about to put in your mouth will be good, bad or ugly. This potato salad will be the crisp and cool side dish you have been dreaming of...or maybe I am the only one who dreams of potato salad??? If so, it is because...yes, it's that good!