Somehow when I try to duplicate it, the potato salad never quite turns out the same way, but it's still really good. Maybe it's that extra love she puts into it each time she makes it, or maybe she's got some secret ingredient that she's not giving me.
Anyhoo, this is the recipe I have for it, and it's pretty old school in some of the measuring steps.
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4 medium potatoes
Salt
1/2 stick butter, melted
3 heaping dinner tablespoons of mayonnaise (told you it was old school)
3 tablespoons Dill pickle relish
1/2 cup chopped onion
2 oz pimentos
Mustard
Peel and cube potatoes and place in boiling water until softened (NOT mushy--you will have mashed potato salad if you wait too long). While boiling, sprinkle a generous amount of salt in the pot. After draining potatoes and allowing to cool for a few minutes, pour butter over potatoes. Mix together with hands or large spoon. Add mayo, relish, onion and pimentos and mix well. Here comes the tricky part: the mustard. My original recipe calls for "5 continuous seconds squirting mustard," however my dad and I have found that it's best to just gradually add the mustard as you go. Add some, stir, taste and add more as needed. Remember: you can always add, but you can't take away. Chill in refrigerator or serve warm--however you like it!
Enjoy!
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