The Best Potato Salad on the planet
Dad’s Potato Salad has been in my life since I was little. He makes it twice a year, on Memorial Day and 4th of July, and it simply reminds me of Summer.
I remember my dad always making me my own little separate bowl because I didn’t like onions in mine, or in anything. Onions are gross when you’re little. Now that I am all grown up and super sophisticated, the more onions the merrier! He uses sweet onions and they add the perfect crunch to this salad. The hard boiled eggs, boiled potatoes, mayo and mustard all work together so well and really add a creaminess that is next level. My dad’s potato salad is honestly the best potato salad I have ever had.
Dad’s Potato Salad brings back only the best memories….
When I was in 2nd grade, our class made a cookbook. We each had to bring in our favorite recipes, I bought in this one. I remember also him always making his potato salad in the big yellow bowl we had growing up. So naturally, in my instructions section, I made sure to let everyone know it had to be made in the “big yellow bowl”.
This Potato Salad is the best side dish for BBQ’s!
I think also, this potato salad reminds me of my happy childhood. Every time it was around, it was for a celebration. It would surface at happy events like picnics, BBQ’s, pool parties, happy times. It is a bowl-of-happy for me!
This is a secret family recipe that I am sharing with all of you today you lucky ducks!
I hope you make this potato salad at your next grill-out and it brings nothing but happiness to you and your fam!!
This is right up there with my dad’s Salsa recipe he swiped from a clamping trip in Oregon.
For another side dish idea, try my Slow Cooker Bourbon & Bacon Baked Beans!
- 5 large russet potatoes peeled and cooked
- 8 hard-boiled eggs
- 1 large sweet onion, chopped
- 1/2 bunch green onions, chopped
- Kosher salt
- Freshly ground pepper
- Dice potatoes into large mixing bowl
- Peel and mash eggs in your hand with fork, add to potatoes. Do not chop or dice eggs, the mashing
- gives the salad a creamy texture.
- Add about 2 cups sweet onion
- Add green onions, including chopped stems
- Add mayonnaise until mixture is thoroughly moist and holds together
- Add a touch of mustard for spice and color to taste
- Add salt and pepper to taste
- Note: Best to make this a day ahead and let the natural flavors get more intense. Obvy, keep
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