If you're looking for a good old fashioned potato salad recipe, look no more - here is Mom's Best Potato Salad! This is THE recipe for you! It's perfect for any BBQ, picnic, or gathering for any reason. I've loved growing up with this recipe and I'm happy to share it with all of you!
In a large stock pot, boil potatoes with skin 30-40 minutes until tender.
Remove from heat and drain water. Cool enough to be able to handle. Peel and remove skin. Cut in to 1" cubes; set aside.
In a small saucepan sauté onion & celery; cool.
Add mayo, miracle whip, relish, eggs, pimentos & onion/celery mix. Adjust mayo to desired consistency. Salt to taste. Sprinkle with just a touch of paprika (just because it looks pretty)!
Refrigerate until ready to serve.
This serves a lot of people. If you only need to serve a small family, half the recipe.
The combination of miracle whip and real mayo provides the perfect balance of a little bit of sweet and a little bit of tangy. If you don't have both, it's fine. It just tastes better with both!
You don't have to cook the onion and celery beforehand, but that's what separates my mom's best potato salad from the rest. I don't like biting in to uncooked onion or celery and I learned that's why I love her potato salad so much, because I don't have to!
If your potatoes are too warm when it's time to add the rest of your ingredients you'll want to wait. Refrigerate the potatoes until they've cooled enough to stay firm. Otherwise, if you mix everything together while the potatoes are still hot you will end up with mashed potatoes.
Adapted from My Mom