Updated: Apr 9
I think everyone’s “mama” had their own recipe that many people proudly prepare and serve. My mothers was good but she used Miracle Whip. Thats because she was born an raised in New Jersey. She used shredded carrots and no onion.
Potato Salad was first introduced to Europe from the New World by Spanish explorers in the 16th century. These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers. European style potato salad is generally served warm and incorporates vinegar or olive oil and herbs.
Potato salad was later introduced to America by European settlers and, by the early 20th century, Americans created a variation of the European-style potato salad to include mayonnaise.
Here is my recipe that my family loves. I have perfected it over the years.
You will need:
2 lbs potatoes, such as New or Yukon Gold, peeled and cubed
2 hard boiled eggs 2 chopped 1 sliced
3 Tbsp. cider vinegar
¾ cup chopped celery
½ cup sweet pickle relish
½ cup chopped vidalia onion
1 cup Dukes mayo
1 tsp yellow mustard
½ tsp. Black Pepper
1/2 tsp. salt
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender
Drain in a colander and cool slightly.
While potatoes are cooling, whisk together vinegar and salt to taste in a large bowl until salt is dissolved and toss with potatoes.
Let cool to room temperature, then add remaining ingredients (except sliced eggs) salt and pepper to taste and stir gently to combine. Top with sliced eggs.
Sprinkle with paprika. Serve at room temperature or chilled.