Every summer my Mom, sister, Aunt and cousins kick off the warm weather with my Grandma’s potato salad. Its the staple at all of our cookouts, bbq’s, and dinner parties once the weather is hot. It takes a little bit of time, but man is the result worth it. The recipe below is verbatim, but I’ll walk you through the steps!

Recipe

• 10 hard boiled eggs
• 7 medium potatoes
• 7 pieces celery
• 1 onion
• parsley
• 1 tbsp salt
• 2 eggs
• 1/2 tsp salt
• 1 tsp dry mustard
• 1 cup sugar – I halve this – otherwise its too sweet (but you do you!)
• 1/2 cup vinegar
• 1/2 cup water
• 1 heaping TBS of flour
• 1 tsp prepared mustard
• 1 TBS butter
• Mayo to taste

Bring water to boil in a large pot and add 10 eggs. Set a 10 -12 minute timer. Once cooked and cooled, peel and chop. Add to a large bowl and set aside. Next, dice the onions and celery and add to the hard boiled eggs.

In another large pot, bring water to a boil and add the potatoes. Cook until soft but not falling apart. Once potatoes are cooled enough to handle, cut into pieces – big or small doesn’t matter, but I try to make them bite sized since sometimes knives aren’t around when you’re digging in to eat! Add potatoes to the egg mixture and set aside.

In a small saucepan, beat two eggs and add salt, sugar, dry mustard then flour. Mix well. Stir in vinegar and water. Cook on medium heat – stirring occasionally. Mixture will thicken quickly. Add prepared mustard and butter. Let cool.

Combine the cooked sauce with the potatoes and mix well. If needed add mayonnaise to thin the sauce and create a more cohesive mixture. Sprinkle with parsley. Park in the fridge and allow flavors to meld together until ready to serve.

Bon Appetit!