dianncy1964
Well-known member
She used the Russet (red potato) I use the brown potato or sometimes the white potato
Introducing Mom’s potato salad Written In her own words……… May God rest her wonderful soul +
CHRISTINE J. BEEKER’S POTATO SALAD
Step 1
Take 6 to 8 russet or thin skinned potatoes - boil until fork goes in easily - drain and refrigerate over night - hard boil 2 to 3 eggs - refrigerate over night.
Step 2
Use 3 to 4 large Tablespoons of mayonnaise - put in medium bowl – add a little milk – 1 teaspoon of dry mustard – salt and pepper – stir/mix/whisk together until a little frothy – some what thick - not too thin.
Step 3
Peel and cut up potatoes – shell and chop up egg – place in large bowl – add mayonnaise mixture – stir together to fully covered – if desired, use more mayonnaise or milk –potatoes will absorb – if desired you can blend some chopped onion (approximately a Tablespoon amount of onion) and add a little water, place in blender and puree, then add to potato salad and mix together.
Step 4
Refrigerate minimally for 4 hours- If possible, let stand in refrigerator over night before serving.
Introducing Mom’s potato salad Written In her own words……… May God rest her wonderful soul +
CHRISTINE J. BEEKER’S POTATO SALAD
Step 1
Take 6 to 8 russet or thin skinned potatoes - boil until fork goes in easily - drain and refrigerate over night - hard boil 2 to 3 eggs - refrigerate over night.
Step 2
Use 3 to 4 large Tablespoons of mayonnaise - put in medium bowl – add a little milk – 1 teaspoon of dry mustard – salt and pepper – stir/mix/whisk together until a little frothy – some what thick - not too thin.
Step 3
Peel and cut up potatoes – shell and chop up egg – place in large bowl – add mayonnaise mixture – stir together to fully covered – if desired, use more mayonnaise or milk –potatoes will absorb – if desired you can blend some chopped onion (approximately a Tablespoon amount of onion) and add a little water, place in blender and puree, then add to potato salad and mix together.
Step 4
Refrigerate minimally for 4 hours- If possible, let stand in refrigerator over night before serving.