Down-Home Potato Salad

I Loved It

Everyone loves this dish. I take it camping often. To save time, I buy the potatoes already pre-cooked and diced. The same for the ham. I buy it pre-chunked.

Just delicious, easy to make. Healthy mmmmm.

I used it at a preschool for the cooking project. They loved it! And most of the staff I served it to thought it was wonderful. One person commented that it was the best potato salad whe had ever tasted.

I've used this basic recipe for years (my uncle's) -- easy recipe to experiment with. He always said, never panic if you don't have all the ingredients - improvise!!! Over the years, I've added diced cheese (the smoked cheeses are superb!), sliced black olives, salad shrimp, experimented with different types onions, etc. It always turns out flavorful and good.

My sister wants me to make this potato salad for every event. The first time, I did not let it sit long enough initially but it was still delicious! The next day it was even better.

Very nice combination of flavors. I used pickle juice instead of vinegar and added salt and pepper for extra flavor. Everyone enjoyed it and will definitely make it again.

The best EVER!

The one dish my mother prepared that I never particularly cared for was pototo salad. She always used red-skinned potatoes boiled whole then skinned and diced after cooling. Resulting salad was more 'chewy' than I cared for. Upon marriage I was introduced to mother-in-law's salad: Russet potatoes, peeled, diced, boiled (15-20 minutes), then coarsely/partially mashed after cooling. I agree that it's not potato salad w/o boiled eggs and a touch of mustard. Save the vinegar for slaw (with a touch of sugar).

The sauce was salty at first, but when I mixed with potatoes, was much better! Will leave out the ham next time. Maybe add celery and yellow pepper for crunch and color!