This is a family recipe I got from Ingrid, who got it from her mom, who got it from Ernie’s mom, who got it from who knows where. I don’t have exact measurements of any of the ingredients because no one has ever written it down like this. The best advice I can give is that this potato salad is heavy on pickle flavor to give it a tartness which makes it so good. Because it is so good, you’ll never really want to make a small batch of it, so I’m going to approximate the ingredients based on a medium sized batch.
ready in about an hour and 40 minutes
You might need to buy:
- Mustard
- Mayonnaise
- hard boiled eggs
- medium-sized Russet potatoes
- Lawry’s seasoned salt
- Pickle juice
- Lots of time and patience!
- Optional: chopped jalapeños
Savory, with a bit of crunch.
ready in about an hour;
serves 8
You might need to buy:
- new potatoes
- mayonnaise
- vinegar
- mustard
- celery seed
- pepper
- pickle juice
All measurements are approximate – do to taste.
ready in about an hour;
serves 10
You might need to buy:
- salt
- pickle relish
- mustard
serves 4
You might need to buy:
- finely chopped fresh flat-leaf parsley
- coarse salt
- Freshly ground pepper
- good quality extra virgin olive oil
ready in about an hour
You might need to buy:
- sea shells
- Provolone cheese
- salami
- pepperoni
- green peppers
- celery
- olive oil
- vinegar
- pitted black olives
- Small amount onion
- more tomatoes
- salt
- oregano
- pepper
- vinegar