Virginia’s Potato Salad

Original Recipe from:  Virginia Bowers-Johnson

Virginia, my mother, was well-known for her Potato Salad.  During peak catering seasons she would make up to 50 lbs of potatoes into her delicious salad in a week.  It was her signature “pot-luck” item to bring to any function.  This recipe has been a family favorite since I was a little girl and remained the favorite until she died five years ago.  Yet another recipe that was only in her head and I needed to document it for the next generation.  The Village Taste Testers declared this is just like Virginia’s.  I was told that I will be expected to fill Mother’s shoes today and be the official family potato salad maker from now on.  By sharing her recipe with the family it is my hope that they will learn to make it…just like grandma.  Enjoy!

Ingredients

3 pounds Potatoes

6 – 8 Eggs, hard-boiled

1-1/2 teaspoons Sea Salt

1-1/2 teaspoons Dry Mustard

3/4 teaspoons Black Pepper

1/4 cup Cider Vinegar

1/4 cup Sugar

3/4 cup Onion, diced

1-1/2 cup Mayonnaise

1/2 – 1 teaspoon Yellow Mustard (to taste)

Paprika (optional)

Directions

Peel potatoes and boil until tender.  Let cool then dice into a large mixing bowl.  Whisk together:  Vinegar, Sugar, Salt, Pepper, and Dry Mustard.  Pour Vinegar Mixture over potatoes and mix to coat potatoes.  Let marinate 30 minutes. 

Dice Onions and Eggs, mix together with Potatoes.  Add Mayonnaise and Mustard (optional) and mix thoroughly.  Pour Potato Salad into serving bowl, sprinkle the top with Paprika (optional) and garnish with sliced hard-boiled Eggs if desired. 

Note:  My daughter like potato salad with mustard, my son prefers it without mustard.  This recipe can be made either way….with or without the mustard.  Either way tastes great.