Dad’s (Grandpa HoHo’s) Potato Salad

Something about this time of year makes me yearn, crave salads.  Every kind, lettuce, pasta, fruit, cabbage and potato.  No salad says summertime more than the classic potato salad.  There are as many versions as there is, well I’m not exactly sure what to compare it to, but there is a lot of potato salad recipes.  Of the creamy type I have two favorites and neither of them are my recipes, one is my best friends and the other is from my father-in-law.  Dad or as the grand-kids call him, Grandpa Ho Ho (because of his long white beard…tough to get the connection), recipe is a variation of the basic mayo and mustard potato salad.  But oh so much more.   We don’t make it very often, because it is too good, and it makes quite a bit, and it’s too good, which means we eat way too much of it.  I could reserve it for company or the next BBQ I go to, but I usually can’t wait and I don’t want to share it with too many people.  I’m a glutton, there I said it.  I may be a glutton but I am still willing to share, willing to share this recipe with you so you can make your own and I can have all of mine.  

Ingredients

(We still use Dad’s handwritten recipe) 

 10 medium potatoes, scrubbed or peeled and cut into 1″ cubes

1 medium onion, diced

3 to 4 medium dill pickles, chopped

8 to 10 eggs, hard boiled

1 cup (or more) real mayonnaise

1/2 cup mustard (any kind)

3 to 4 green onions, chopped fine

1 (4 1/2 oz) can chopped ripe black olives

Salt and pepper to taste

Paparika for color

Directions

Start eggs to boil and cook using your preferred method for a hard cooked egg. 

Cube the potatoes.  Note:  I like to use waxy potatoes like Yukon gold, they keep their shape much better.

Cover with water so that it’s approximately 1″ above the potatoes.

Add a generous amount of salt.

Put them on to boil.  Boil until fork tender.

Meanwhile, dice your onion.

And dice the green onions.  To get a fine dice, I cut the white part of the onion lengthwise, and then cross wise.

Add onions to a large bowl.

Dice the dill pickles and add to the onions.

Add the can of black olives.

Then the mustard.

 Next the real mayonnaise.

Dad was very specific that real mayonnaise was used.

I know he meant not to use something like miracle whip or light mayo, but just in case I bought real mayo.

Mix together.

Add salt and pepper.  Refrigerate until the potatoes are ready.

Once the potatoes are cool, add to the real mayo mixture. 

Then recruit your husband to peel the eggs. 

Don’t you just love seeing strong hands in the kitchen!

Save out two of the best looking eggs, in our case it was slim pickins.

One day I hope to master peeling an egg and having it look beautiful…one day.

I might even do a whole post on it…one day, when I get the courage or I’m craving some egg salad.

Chop the remaining eggs and add to the potatoes and real mayo mixture.

Mix very gently, and put in a nice serving bowl if desired.

I topped ours with smoked paprika.

Sliced the two eggs.

I arranged them in a circle on top, just like Dad does.

Thanks Dad and Happy Father’s Day.

Dad's (Grandpa HoHo's) Potato Salad

2016-06-14 13:07:49

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Ingredients

1. 10 medium potatoes, scrubbed or peeled and cut into 1" cubes
2. 1 medium onion, diced
3. 3 to 4 medium dill pickles, chopped
4. 8 to 10 eggs, hard boiled
5. 1 cup (or more) real mayonnaise
6. 1/2 cup mustard (any kind)
7. 3 to 4 green onions, chopped fine
8. 1 (4 1/2 oz) can chopped ripe black olives
9. Salt and pepper to taste
10. Paprika for color

Instructions

1. Start eggs to boil and cook using your preferred method for a hard cooked egg.
2. Cube the potatoes. Note: I like to use waxy potatoes like Yukon gold, they keep their shape much better. Cover with water so that it's approximately 1" above the potatoes. Add a generous amount of salt. Put them on to boil. Boil until fork tender.
3. Meanwhile, dice your onion. And dice the green onions. To get a fine dice, I cut the white part of the onion lengthwise, and then cross wise. Add onions to a large bowl.
4. Dice the dill pickles and add to the onions. Add the can of black olives. Then the mustard. Next the real mayonnaise.
5. Mix together. Add salt and pepper. Refrigerate until the potatoes are ready.
6. Once the potatoes are cool, add to the real mayo mixture.
7. Peel the eggs. Save out two of the best looking eggs. Chop the remaining eggs and add to the potatoes and real mayo mixture. Mix very gently, and put in a nice serving bowl if desired.
8. I topped ours with smoked paprika. Sliced the two eggs. I arranged them in a circle on top, just like Dad does.

The Kitchen Witch https://www.thekitchenwitchblog.com/