How “Best Ever” is this potato salad? My parent’s divorced when I was in 4th grade. That was almost 50 years ago.

A few weeks before my Dad passed away we were talking about favorite foods, memories, etc. If he had lived a few more weeks I would have made this potato salad for him because he mentioned how much he would love to enjoy another meal “in the country”. He specifically mentioned how much he loved this potato salad. “In the country” was at my great aunt and uncle’s farm. Any time family gathered, we had a huge meal that always included potato salad, Chicken and Dumplin’s, macaroni and cheese, … well, you get the idea. You’re probably getting hungry imagining it. Let me share my potato salad with you!

I thought about “measuring things” as I made this potato salad the last couple times, but it just felt so…. wrong.

I can remember making things with my “Mamaw” (grandmother) and she would take a “scoop” of this and pour a “smidgeon” of that. When I was learning to cook that would frustrate me to no end. I remember when I was in high school and visiting one summer, I decided the family Chicken and Dumpling recipe finally had to be written down. When Mamaw took a scoop of Crisco, I took it from her and measured it. When she began dumping flour into a bowl I stopped her and measured it first. She thought I had lost my mind and kept chuckling as she told me I didn’t need to do that. I told her I didn’t want to make sure “I” knew how to do it, I wanted to make sure my children and grandchildren would know how to do it.

So, this is one of those recipes where I just don’t have perfect measurements written down. You learn to feel what is right. Besides, the beauty of a recipe like this is that you can customize it for your own family.

Ready? Here we go…

In yesterday’s post, I explained how to cook 5 pounds of potatoes in an Instant Pot. If you don’t have an Instant Pot, just boil them on the stove. That’s how I did it for over 40 years. The beauty of the Instant Pot is that you don’t have to heat up the kitchen. Check out this link for complete instructions. http://eatcravecreate.com/cook-potatoes-in-the-instant-pot/

I begin by cooking the potatoes in the Instant Pot. Then, after removing the potatoes I let them cool while I put the eggs in the Instant Pot.

After the eggs are cooking in the Instant Pot I go back to the potatoes. They are so much easier to peel AFTER they are cooked. I quickly peel them using a regular table knife. After they are all peeled I cut them into cubes. Place them in a bowl big enough to hold all of your ingredients so that you can easily chill in the refrigerator and, when you are ready, mix everything together.

Peel the eggs and chop them. Then toss them in the bowl with the potatoes. I like to let this chill in the refrigerator before continuing the process. I like COLD potato salad. Here is a link to instructions for cooking eggs in the Instant Pot. http://eatcravecreate.com/instant-pot-hard-boiled-eggs/

Secret Ingredient

Now you’re ready to start adding other ingredients. I have never had a potato salad ANYWHERE that compares. This is THE secret ingredient that makes this so incredibly delicious. I like to add a combination of red and green apples. You want an apple that will have a little bit of crunch. I use Granny Smith apples and Fuji or Gala. I don’t peel them because I like the color it adds to the salad. That’s why I use both red and green.

When I use 5 pounds of potatoes and 1 dozen eggs, I use 6-8 apples. Cut them into small cubes.

I usually make multiple “batches” because I can’t eat onion without getting a migraine and my husband can’t stand pickles. So, I make one batch with no pickles and one with no onions. If my mom or other extended family members are going to be there, I also make a batch using both onions and apples. I know… it sounds like a lot of work but we’re worth it!

I stir the potatoes, eggs, and apples together and add the mayonnaise and mustard, then split into two bowls before adding the rest.

How much mayonnaise? Enough to hold it together. Then, add a couple of squirts of mustard. You might be tempted to leave out the mustard, but don’t. I don’t like mustard, but it adds a tang that is definitely needed.

Add diced red onion and diced sweet pickle. You could really use any onion but, again, I like the color.

Salt to taste. Then, add Paprika. I like to use smoked paprika. I love the vibrant color. Can you tell I love color – especially in food! It also has an incredible flavor. Just for fun, just “taste” the difference sometime in regular paprika and smoked paprika. I would love to know what you think.

After mixing everything together, make sure you chill it. I have also added bacon a couple of times. Once you get the basic “recipe” you can customize it however you like!

PLEASE! Let me know if you try it!