July 4th is right around the corner, and if you are going to throw a barbecue, you need to add this potato salad to your menu.
It’s a bittersweet July for me — My mom has spent the entire month of June with us and I just dropped her off at the airport to fly back home to El Paso. Dropping her off is always so emotional for me. I always try to keep it together, but as soon as I hug her and walk away the tears start pouring down my cheeks.
I can’t even begin to tell you how blessed I am to have her in my life. I know everyone will say their mom is the best, but no, my mom is truly the best!
I am thankful to not only have her in my life, but also to have so many wonderful memories, especially delicious food memories like her famous potato salad. When it comes to backyard summer family barbecues this potato salad always hits the spot.
She recently made this potato salad to celebrate our June birthdays and as I took a bite I was flooded with beautiful memories of family barbecues, weddings, and baby showers.
This potato salad is in the published Muy Bueno cookbook, but I wanted to share it with you here on the blog in time for the 4th of July.
Want to make potato salad just like my mom? This classic old-fashioned potato salad is so great because it’s creamy made with real mayonnaise, mustard, eggs, celery, and a little zing from green onions, pickles, and a splash of pickle juice.
- 2 1⁄2 pounds Yukon Gold or red potatoes, peeled and diced
- 1 tablespoon salt
- 1 to 2 cups mayonnaise (Hellmann's or Best Foods Real Mayonnaise)
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup chopped green onions
- 1 cup chopped celery
- 1⁄2 cup chopped dill or sour pickles
- 4 ounces pimientos, drained and chopped
- 5 eggs, hard-boiled, peeled, and chopped
- Salt to taste
- Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
- In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
- Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.