Mama’s Old-Fashioned Potato Salad – Dee Dee’s Classic Recipe
There’s something incredibly comforting about a classic potato salad. Mama’s Old-Fashioned Potato Salad, often fondly referred to as Dee Dee’s version, is the perfect blend of creamy, tangy, and slightly sweet flavors. This potato salad is a staple at family gatherings, picnics, and cookouts, offering a nostalgic taste that reminds you of home. Here’s a detailed, step-by-step guide to making it exactly like Dee Dee does.
🥔 Ingredients You’ll Need
For 6 to 8 servings:
- 3 pounds of Yukon Gold or red potatoes
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar (optional, for a hint of sweetness)
- 1 small red onion, finely chopped
- 2 stalks celery, finely chopped
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon paprika (for garnish)
- Fresh parsley, chopped (optional garnish)
🥣 Step-by-Step Method
Step 1: Boil the Potatoes
Wash and peel the potatoes (peeling is optional if you like a rustic feel). Cut them into uniform chunks, about 1 to 1.5 inches. Place them in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes, or until the potatoes are tender but not falling apart. Drain and let them cool slightly.
Step 2: Cook the Eggs
While the potatoes are boiling, place the eggs in a small saucepan and cover them with water. Bring to a boil, then remove from heat and let sit, covered, for 10–12 minutes. Drain and cool under cold running water, then peel and chop the eggs.
(Tip: For perfectly easy-to-peel eggs, use slightly older eggs rather than super fresh ones.)
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