Esthers My Mom Potato Salad Recipes

MOM'S POTATO SALAD

Steps:

• Toss together.
• chill.
• EAT!

MY MOM'S GOOD OLD POTATO SALAD

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

ESTHER'S (MY MOM) POTATO SALAD

Steps:

• Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork-tender. Drain and shock in an ice bath that's half water half ice to stop the cooking.
• Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!