On Sunday we had a wonderful ham dinner for Easter but the star of the show wasn't our fresh garden lettuce, spinach and green pea salad, pictured on the right, above. And it wasn't our grilled ham, though it was good, but the best dish was the potato salad my sister brought to dinner. She makes the best potato salad ever. Her potato salad is always consistently yummy.
With summer picnics just around the corner, I thought it would be a great time to share her recipe. I asked her if it was OK and she agreed. Here is her potato salad recipe. Make it. I know everyone will appreciate you for it.
Smith Reunion Potato Salad
5 pounds potatoes
1 large onion, peeled and diced
2 stalks celery, washed and diced
6 eggs
1 cup mayonnaise (she prefers Dukes)
1 cup sour cream
French's yellow mustard (1/2 cup, or to taste)
Salt and pepper to taste
Garlic powder to taste
Paprika, to garnish
Wash, peel and dice potatoes and cover with water in a large boiler. Wash eggs and cook with potatoes. Add 1 teaspoon of salt and cook until tender. While potatoes are cooking, dice onion and celery into a large bowl. Drain cooked potatoes thoroughly and place in large bowl with celery and onion. Peel boiled eggs. Add diced boiled eggs, mayonnaise, sour cream and approximately 1/2 cup yellow mustard, pepper and garlic powder to taste. Mix all ingredients until creamy. Garnish with paprika. Makes 20 to 25 servings.
Wilma A. Smith
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