Our Family's Potato Salad

Potato Salad

Recipe:

• 5 pounds of potatoes (red potatoes don’t need peeling, russets do)

• 1 onion, diced fine

• ¾ cup sour cream

• ¾ cup Duke's Mayonnaise

• Salt 

• Pepper

Directions

1. Cut potatoes into a dice about ½ to ¾ inch square. Cover with water, add about 2 tablespoons of salt and boil until potatoes are able to be pierced easily with a fork. (this takes about 15-20 minutes of boiling.

2. Dice onion fine and put into bowl.

3. Add in sour cream and mayo, salt and pepper to taste and stir

4. Drain potatoes and add to mayonnaise mixture. 

5. Stir well and store in the refrigerator. 

This potato salad recipe differs from other recipes for a few reasons. The original recipe that my Mima made for potato salad only had sour cream and no mayo because she made it for my brother when he was having some allergy issues with soy so she used sour cream instead of mayo. When he outgrew his allergies, she added in the mayo. (We used an allergen free mayo for a bit as well.) But to this day, it remains one of his favorites and my favorites. It is super basic, but is very comforting. It also happens to be good when it’s warm as well. You could also add bacon and cheese to it and place it in the oven to melt the cheese. 

Potato salad is one of those things that you don’t really need a recipe for. You can add things as you want to and make it to your taste. If you like mustard, add a couple tablespoons. Want to add some boiled eggs? Chop some up! Does it look dry after you add the ingredients? Add some more mayo or sour cream. For potato salad, you can truly measure with your heart. 

Let me know what your favorite additions to potato salad are in the comments.