Now mom's potato salad is going to hard to write as i have no idea the actual amounts of anything you just keep making til it looks and tastes right.
So you peel some potatos, we always use idaho potatos, Yukon gold, or florida white
Cut up the taters into bite sized pieces(larger than say cubed)
Boil the potatos but don't let them get too soft like you would for mashed potatos, they need to keep their shape
And you boil some eggs
Let cool
Peel the eggs
Cut up the eggs into pieces
Put potatos and eggs in a bowl
Add chopped onions if you like them
Now in a smaller bowl you take some heaping tablespoons mayo, add a couple squirts of yellow mustard, tiny dolop of vinegar and add some sugar, salt and peper mix it up. Dip tiny tip of finger in mixture and taste...it should be sweet and tangy...add more of what ever you think might improve it.
Pour mixture over potatos and eggs, fold the sauce in til everything is covered, you don't want it too dry, as the salad sets the potatos absorbs the sauce so if it looks too dry mix up some more sauce, best after sat an hour or two in the fridge.
So you peel some potatos, we always use idaho potatos, Yukon gold, or florida white
Cut up the taters into bite sized pieces(larger than say cubed)
Boil the potatos but don't let them get too soft like you would for mashed potatos, they need to keep their shape
And you boil some eggs
Let cool
Peel the eggs
Cut up the eggs into pieces
Put potatos and eggs in a bowl
Add chopped onions if you like them
Now in a smaller bowl you take some heaping tablespoons mayo, add a couple squirts of yellow mustard, tiny dolop of vinegar and add some sugar, salt and peper mix it up. Dip tiny tip of finger in mixture and taste...it should be sweet and tangy...add more of what ever you think might improve it.
Pour mixture over potatos and eggs, fold the sauce in til everything is covered, you don't want it too dry, as the salad sets the potatos absorbs the sauce so if it looks too dry mix up some more sauce, best after sat an hour or two in the fridge.