My Grandma Laurayne grew up on a farm in Southwest Iowa, and in the mid-1990's my Aunt Jane compiled recipes from both sides of Grandma's family to create a family cookbook that includes recipes, poetry, words of wisdom, artwork, and more.
My family has our favorites out of this cookbook and one that comes up again and again during the summer is Potato Salad!
You can create so many seasonal variations of potato salad (check out Barbara Kingsolver's seasonal potato salad recipes!) but this is a recipe for a classic potato salad for any time of the year. This recipe is simple, and the most important step is making sure you get it nice and cold before serving it.
I remember many 4th of July potlucks and family reunions with this potato salad on the table. I hope you enjoy it too!
Grandma Laurayne's Potato Salad
Ingredients:
2 eggs
6 peeled potatoes
1 T. chopped onion
1 c. mayonnaise
1/4-1/3 c. milk
1 t. prepared mustard
1/2 t. celery seed
salt and pepper to taste
(any garnish of choice)
Directions:
Boil eggs 1 minute; let stand in water 10 minutes (or simply hard boil the eggs your favorite way - I prefer the 5-5-5 method in the instant pot!).
Cook potatoes (cut in half) about 20 minutes. Drain off water, cool potatoes (out of pan), and cut into cubes. Add onions.
In a separate bowl, mix mayonnaise with milk, mustard, and celery seed.
Combine mayo mixture with potatoes and onions. Stir in diced boiled eggs (cooled). Season with salt and pepper and fresh herb garnish if desired.
Let stand in refrigerator for several hours for best flavor.
I hope you enjoy this family recipe; let me know if you try it!
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