| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 55 minutes |
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Momma would serve her family of nine children this potato salad to go with her Sunday roast or chicken gumbo. |
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| Ingredients |
| 2 pounds medium red potatoes |
1 small celery stalk chopped fine |
| 3 scallions chopped fine |
1/4 cup minced parsley (optional) |
| 3/4 cup mayonnaise |
3 tbsp white vinegar |
| 3 tbsp prepared yellow mustard |
2 tsp salt (or more to taste) |
| 1/4 tsp to 1/2 tsp black pepper |
4 tbsp minced sweet onions (optional) |
| 4 - 6 eggs boiled |
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| Directions |
Boil the potatoes in their jackets for 25 minutes or until tender when pierced with a fork. Do not over cook as this will make the potatoes starchy. The eggs may be boiled with the potatoes (my Mom did that) or see how to boil the perfect egg on our web site.
Drain the water from the potatoes. Cool and peel both the potatoes and eggs. The peeled potatoes and egg whites go in one bowl; the egg yolks in a small dish. Combine the yolks with the vinegar, mustard, pepper, salt and mayonnaise. Set aside.
Chop the egg white and cube the potatoes. Add the celery, parsley, scallions (onion top) and sweet onions if using. Note you can modify more or less if needed on the celery and onions or leave off all together.
Combine thoroughly the egg yolk mixture with the potatoes. Garnish with parsley and serve either warm or chilled in the icebox for a few hours.
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