The Potato Salad That Edith Gump And I Make Recipe

Name: The Potato Salad That Edith Gump And I Make
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups potatoes, cubed and cooked (about 5 medium Russets); 5 hard-boiled eggs; 1 cup mayonnaise (not Miracle Whip); 1/2 cup oil (vegetable or canola we use); 1 tablespoon prepared mustard, plus; 1 teaspoon prepared mustard; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon pickle juice; 1 tablespoon pickle relish (we prefer Vlasic Dill Relish or a finely minced dill pickle); 1 tablespoon capers; 2 tablespoons black olives, minced; 4 green onions, thinly sliced

Servings: persons

6 cups potatoes, cubed and cooked (about 5 medium Russets)
5 hard-boiled eggs
1 cup mayonnaise (not Miracle Whip)
1/2 cup oil (vegetable or canola we use)
1 tablespoon prepared mustard, plus
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pickle juice
1 tablespoon pickle relish (we prefer Vlasic Dill Relish or a finely minced dill pickle)
1 tablespoon capers
2 tablespoons black olives, minced
4 green onions, thinly sliced

1
Put cold eggs into cold water and bring to a boil for about 15 minutes. Put into ice water and when thoroughly cold, they should peel easily. Do not try to peel warm eggs or the shells will stick!
2
Meanwhile, boil potatoes just until the crunch is gone and they are barely soft.
3
While potatoes and eggs are cooking combine remaining ingredients in a large bowl and whisk together (I find that the mixing bowl from my KitchenAid is perfect)!
4
Drain potatoes when done and after they have stopped steaming but still warm put into a large bowl with whisked ingredients. Fold together gently trying not to break up the potatoes. Since the potatoes are warm your sauce may appear to be a little runny. Fear not- Kitchen Warrior! They will thicken back up after cooling a bit. But pouring the mixture over WARM potatoes allows the sauce to be absorbed by the potatoes resulting in a much better flavor that usually only occurs the second day. And we all know that potato salad is better the second day, don't we Dears?.
5
At this point,coarsely chop the egg into the bowl. Leave really big chunks. I usually just hold it in my hand over the bowl. Halve it with a butter knife lengthwise, then cut it into fourths crosswise.
6
Gently fold the eggs in the salad and then turn into a covered 8x8 casserole. It just barely fits.
7
Refrigerate until chilled- the longer the better. After it has chilled thoroughly- correct the seasonings with more salt or pepper if needed. Don't try to do it when it is warm- let the flavors blend before doing anything else.
8
Edith takes these to church potlucks and she says that no matter how many potato salads there are this one goes first. I make these for Dugan's monthly poker party and riots ensue if this dish isn't chilled and ready upon their arrival.
9
Edith and I can't agree whether to sprinkle bacon crumbs or not over the top. Miserable sand-eating wench.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups potatoes, cubed and cooked (about 5 medium Russets), 5 hard-boiled eggs, 1 cup mayonnaise (not Miracle Whip), 1/2 cup oil (vegetable or canola we use), and more.

Yes, The Potato Salad That Edith Gump And I Make falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Potato Salad That Edith Gump And I Make

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions