Warm weather has arrived in Southern California and although I often reserve this-my most FAVORITE potato salad recipe-for summer months, it's going to be my contribution to family dinner this Easter Sunday. This is one of my favorite recipes period, actually. I should probably be charging you for it, but I can't put a price on Grandma's recipe! My Grandma always put dill in her potato salad, which is what made it so special. To me, her cooking meant playful weekends, stick-to-your-ribs, 1950's style lovin'. I enjoy making my own pickles for this salad once cucumbers are growing in the garden, but this weekend will used good 'ole jarred pickles. My point: the recipe is simple! I hope your family will enjoy it as much as mine does.
Grandma’s Potato Salad
Serves 10-12 (I like to make a big portion for parties/family gatherings, but it’s real simple to divide for less servings)
12 medium organic potatoes (any variety will work, but I like yukon gold or red for a smoother texture), peeled and boiled
6 cage free hard boiled eggs, peeled
1 c homemade or store-bought, diced dill pickles
¾-1 c organic mayonnaise
½-1 t salt
½ t cracked black pepper
¼ c chopped, fresh dill
Start with chilled potatoes and eggs. Chop potatoes into bite-sized pieces (small enough for mayo to evenly coat) and eggs into smaller pieces. In large bowl, combine potatoes, eggs, and mayo. Stir to combine, allowing mayo to pull egg yolks into a creamy dressing. Fold in the remaining ingredients. Start with just ¾ c of the mayo and ½ t of the salt, adding to taste, as necessary. Serve cold and keep leftovers refrigerated.