Here’s a detailed, step-by-step article for “Mama’s Old-Fashioned Potato Salad – Dee Dee’s Recipe”:

Mama’s Old-Fashioned Potato Salad – Dee Dee’s Recipe

When it comes to comfort food classics, few dishes evoke family gatherings and summer picnics quite like Mama’s Old-Fashioned Potato Salad. Dee Dee’s version is a time-honored recipe that combines tender potatoes with a creamy dressing, crunchy vegetables, and just the right touch of seasoning. Simple yet flavorful, this salad is perfect for potlucks, barbecues, or a cozy meal at home.

Here’s how to make it step by step.

Ingredients

• 3 pounds of russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
• 1 cup mayonnaise (preferably full-fat for creaminess)
• 2 tablespoons Dijon mustard
• 1/4 cup sweet pickle relish
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground
• 3 hard-boiled eggs, chopped
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely chopped
• Optional: paprika for garnish

Step-by-Step Method

Step 1: Prepare the Potatoes

1. Start by peeling and cutting your potatoes into uniform 1-inch cubes. This ensures even cooking.
2. Place the potatoes in a large pot and cover with cold water to prevent them from turning brown.
3. Add a pinch of salt and bring the water to a boil over medium-high heat.
4. Reduce the heat to a gentle simmer and cook for 10–12 minutes, or until the potatoes are fork-tender but not falling apart.

Tip: Overcooked potatoes will become mushy in your salad, so test with a fork carefully.

Step 2: Drain and Cool

1. Once cooked, drain the potatoes in a colander and rinse briefly under cold water to stop the cooking process.
2. Transfer the potatoes to a large mixing bowl and let them cool to room temperature.

Pro tip: You can also spread them on a baking sheet to cool faster without breaking them apart.

Please Head On keep   Reading  (>)