Grandmas's Mashed Potato Salad Recipe
Gram made this whenever the mood struck. It's great picnic food.
Prep time: | American |
Cook time: | Servings: 12 servings |
Goes Well With: ham, fried chicken, hambergers
Wine and Drink Pairings: iced tea
Ingredients
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Directions
- Put the eggs in a pan of cold water, bring to a boil, take of heat, cover and let and let them sit for ten minutes. Take each egg out of the hot water with a slotted spoon, and run cold water over it. When cool enough, peal the egg. A trick is to roll it on the counter, putting just enough pressure on it until you hear a cracking. Do the same with the other. Chop the eggs, put them in a small bowl and refrigerated.
- Peal the potatoes and put in a pot of boil water. Boil until tender. Drain the water, let cool.
- Get a large bowl. Put the potatoes in it. Cut them up in the bowl. The pieces donât have to be uniform. Add the chopped egg, the pickles, onion celery, and a little pepper and salt to taste. In another bowl mix the mustard ranch dressing and mayo. Slowly add this mixture to the potatoes, mix as you go.
- When all the ingredients are well mixed, sprinkle top with paprika, cover and chill at least 2 hours before serving.