No summer barbecue is complete without potato salad. It’s simply a MUST have when you are grilling. There are so many different types of potato salad. Do you have a favorite?
Hands down, my favorite is Mom’s Potato Salad. My mother has made this potato salad for as long as I can remember. She makes it for holiday meals, picnics, barbecues, or anytime she needs another side dish. There are a million different potato salad recipes out there. This version has a sweetness to it, thanks to Bread & Butter Pickles. I’ve never had anything like it before. She uses a drained 24 ounce jar of them for this recipe. Bread and Butter pickles are one of the few types of pickles my mom will eat. She hates dill pickles with a passion. Anything other than Bread and Butter pickles won’t give you the same flavor, so be sure to use this type. This recipe also has a little crunch from a Granny Smith apple. It adds a little more sweetness without having to add any sugar.
Mom would always mix her potato salad by hand. So, I do the same. She said that mixing by hand allows a few of the potatoes to maintain their shape while getting a creamy texture. It gets a bit messy, but the end result is awesome. I leave the skins on my potatoes too. You can choose to do the same or peel your potatoes prior to cooking them. I leave them on for the added vitamin content. I remember reading, years ago, that there are minerals and nutrients in the skins. So I leave them on.
For special occasions, Mom would top her potato salad with a layer of added mayonnaise and then make a design with vegetables. One of my favorites is a floral pattern with sliced bell peppers and carrots to create flowers and stems.To create the design (pictured above), slice 1/2 a bell pepper horizontally for rings (flowers) and slice the remaining 1/2 vertically for straighter slices (stems). It’s a nice touch, but my hubby doesn’t like the added mayo so I only do it occasionally. You can choose to add it or not.
- 5-6 potatoes, chopped (about 6 cups)
- 2 large hard boiled eggs, chopped
- ½ Granny Smith apple, diced
- 24 oz bread and butter pickles, drained and diced
- ¼ cup diced red onion
- 2 Tablespoons dried parsley
- 3 Tablespoons white wine vinegar or rice wine vinegar
- 1 ¼ cup mayonnaise
- 1 Tablespoon German mustard
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Paprika, optional
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and set aside.
- Combine chopped eggs, pickles, apple, and red onion in a large bowl. Add potatoes once cool.
- Add remaining ingredients and mix until well combined. Refrigerate 1-2 hours before serving.
- Optional: Sprinkle top with a little paprika for color and extra flavor.