Everyone feels their mother has the best recipes. It’s a proven fact. I have sort of hit the jackpot on Mom recipes. My Mom has a slew of amazing recipes, but I also have a mother-in-law who has given me countless good ones as well! My husband and I have been very fortunate growing up in home where family meals, and home cooked food is valued.
Today I want to share with you a simple recipe, but one that takes me back to picnics on Labor day, swimming with my cousins out at my Aunt and Uncle’s. I can still picture this huge yellow Tupperware bowl with the frosty white lid transporting my Mom’s potato salad (and countless other delectable treats) throughout the years. It tastes like summer, if you can describe a season with a flavor, transporting me back to so many fun childhood memories from picnics and rock climbing at Kinzua Dam, family reunions with my Mom’s entire side of the family, summer picnics including neighbors that felt more like family than friends, high school graduation, first picnics in our new home, ending up with today, our newest tradition: egg coloring and dinner the night before Easter at our house.
We started this tradition about 5 years ago, before we ever had children or even lived in our current residence, the old farmhouse. When my husband and I bought our first home, we started alleviating the sole duty of hosting the entire holiday weekend from my mom, and began to have some friends of the family, along with my sister’s entire crew, over to our house to color eggs and eat. The goal was to spare my mom one meal prep and the space consuming task of egg coloring.
This previous year we kept it fairly simple, with a sickeningly sweet Caramel ROLO Brownie Trifle, (seriously, you need to try this from Nikki of Chef in Training) Fresh Tomato Basil Salad, Keilbasa and Sauerkraut baked in the oven, and of course, the BEST Gluten Free Sugar Cookies. I like to start and end with dessert recipes, if you haven’t noticed. My entire blog is typically monopolized by sweet treats. I guess it’s the gluten free in me, that feels the need to share equal recipes to all of the gluten counterparts out there.
The potato salad is incredibly simple, starting with Russet potatoes peeled and rinsed. My mom cubes the potatoes into approximately 1 inch cubes. She then boils them until what I can only describe as “potato al dente” as in, firm. “Potato Salad should not be mushy like mashed potatoes” as my Mom would say. She’s right though, I’m definitely not a fan of mushy potato salad.
As the potatoes are boiling, you will want your hard boiled eggs to start cooking as well. I can honestly say, I am a total hit or miss on the perfect, easy to shell hard boiled egg.
Once you have reached that perfect “al dente” potato consistency, drain your potatoes and let them cool. I will swear by this pot until you are SICK of hearing about it! This entire boil, drain, cool, task is simplified if you invest in one of these Tramontina 3-Piece 6-Quart Lock-n-Drain Stockpots. To quicken the process, I run cold water over the potatoes once they have been drained. Set the potatoes aside.
Once your eggs have boiled, using an egg slicer, chop up your hard boiled egg. Combine the eggs and potatoes in a large mixing bowl.
The next item thrown into this delicious and simple potato salad is sweet gherkin pickle, diced very small. I think I cut up about 6 or 8 pickles to put in my larger portion, so lets say any where from 4 to 6 pickles. I can remember this crazy old school Tupperware container my mom used to have for sweet pickles. The olive green color just added to the nostalgia. You can find an updated color selection of this clever little pickle container HERE in Aqua or HERE in Purple Daisy. Tupperware always makes me think of my childhood best friend’s Mom. She was a Tupperware junkie. She not only bought the new Tupperware but literally collected the tried and true originals. I never hear the brand Tupperware without reminiscing through very fond memories spent at my friend’s house, particularly their 4th of July picnics, with her family.
Next add in equal parts Miracle Whip, and Marzetti’s Slaw Dressing. Stir this wonderful concoction up until all ingredients are evenly combined, and place in the refrigerator for at least one hour, until ready to serve.
I can guarantee this will be featured at our annual Memorial Day Weekend picnic, along with a plethora of pot luck recipes, family favorites, and endless supplies of seconds, and even thirds.
Nothing gets you ready for Summer like a hearty old fashioned dish of Jude’s Potato Salad. I hope a little of my Mom’s inspiration kicks you into Summer time mode, like it has for us.
Jude's Potato Salad
- 8 russet potatoes peeled and cubed
- 6 hard boiled eggs, peeled and sliced
- 6 sweet gherkin pickles chopped
- 1 cup Miracle Whip
- 1 cup Marzetti’s Original Slaw Dressing
- boil potatoes until firm, but a fork can slide through fairly easily, approximately 10 minutes. While potatoes are boiling, boil 6 large eggs. Chop 6 sweet gherkin pickles.
- Once potatoes have reached the “potato al dente” consistency, drain and let cool. Rinse and shell the hard boiled eggs, leaving them to cool as well. Slice with an egg slicer.
- Combine first three ingredients: potatoes, sliced eggs, and chopped pickles in a large bowl. Add in Miracle Whip and Slaw Dressing, stirring until all ingredients are well combined. Refrigerate at least one hour, leaving in fridge until ready to serve.