Potato Salad (Karren’s Famous) Recipe

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Potato Salad (Karren's Famous) Recipe
This is the potato salad from my childhood, when my grandma made it to accompany my grandpa's fish fry a few times each summer. Through experimentation, research and trial-and-error, I've tweaked the recipe over the years, and it's become even more of a crowd-pleaser. It's perfect for a pot luck or cookout.
  1. Fill a heavy pan with cold water and stir in 2 tablespoons of salt and a tablespoon of white vinegar. Put the cubed potatoes in the water as soon as they are cut. I leave the skins on my potatoes for texture and nutrition, but you can peel the potatoes if you want. The water should just cover the potatoes in the pot. When all the potatoes are in the water, turn on the heat to high and bring to a boil. As soon as the water boils, reduce heat to medium-low and continue cooking until potatoes are done and fork-tender. Do not overcook.
  2. While potatoes are cooking, make dressing by combining pickle relish, chopped onion, mayonnaise, pepper and mustard in a small bowl. Stir to combine.
  3. When potatoes are done, drain into a colander and rinse with cold water to stop cooking. Place potatoes in large bowl and add chopped eggs and dressing. Stir rather vigorously to coat the potatoes. Corners of the potato cubes will be bashed off a little and make the dressing creamier.
  4. Add more salt, relish, mayo, pepper or mustard to taste.
  5. Place in a 9x13 (23x33 cm) non-metal serving dish, cover and chill.
  6. Just before serving, slice remaining egg and place slices on top of the potato salad. Sprinkle with paprika.
Recipe Notes

Use russet potatoes instead of the waxier white, gold or red potatoes. The softer, more open texture of a russet allows the flavors of the dressing to permeate more completely than with other types. Adding a little vinegar to the cooking water prevents overcooking and ending up with mashed potatoes. Cutting uniformly-sized cubes is essential for even cooking.

Add some garlic powder or a cup of cooked, crumbled bacon for even more flavor.

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4 Responses

  1. Ann

    Have a nice long weekend, Karren! Thanks for the recipe… I will make a batch of potato salad in your honor (and also because I love it). 🙂

  2. Regina Marie

    Hi Karren!!!
    Welcome back to Florida!!!
    Thank you so very much for all you share!!!
    I would so love to catch up with you as I will leave you my info!!!!
    Hugs & Smiles
    Regina () : )

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