Mikie's {homemade} Potato Salad

Mikie's {homemade} Potato Salad

I met my husband 19 years ago and every approaching Memorial Day BBQ I ask what we should grill and what sides to make and I always hear "I need to make my potato salad"... I must admit, its one of the easiest and best I've tasted.  This year I decided to hang out in the kitchen and jot down his ingredients.  He never really measures - just 'taste-imates'! (that's my word for taste as you go and improve on)  His advice is to add the mayo slowly and to make this one day ahead of serving so that all the flavors can combine. You can always fold in more mayo so, while we say 2 cups of mayo, sometimes its 1 cup and sometimes 2 - just depends on how everything blends.  Just be sure to use a flat edged utensil to fold all the ingredients together - you don't want your potatoes to get all smashed and/or broken apart... 
~ Enjoy! Diane (and Mike)  


                                                Mikie's {homemade} Potato Salad

Ingredients: 
4 large russet potatoes, washed/peeled, quartered
4-6 large scallions/green onions
4 large hard-boiled eggs, peeled and sliced
2 Cups Mayonnaise 
1 large cucumber, washed/peeled, quartered
4 celery ribs, washed, sliced
Salt and Pepper, to taste

Directions: 
Take washed and peeled potatoes and boil in salted water until firm but, not mushy (approx 20-30 mins.) You want them cooked but, to be able to have a fork pierce them but, not fall apart. Drain potatoes and set aside to cool.  Once cooled, dice into 1 inch pieces. 
While potatoes are cooking: cut up onion, cucumber and celery. Sprinkle with salt and pepper toss to coat and refrigerate until potatoes are cooled and diced. 
Combine cooled, diced potatoes into large bowl with onion, cucumber and celery, fold in 1 cup of mayo.  Taste test for salt and pepper, cover and refrigerate.  Take potato salad out of fridge after 2 hours, stir gently and fold in sliced hard-boiled eggs, also adding any more mayo or salt and pepper, if needed.  Let potato salad set - covered in fridge for at least 24 hours.  Stir gently before serving. 


Makes a little over 2 Quarts potato salad.  

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