Recipes from the J. Morey Staff: Family Recipe for Potato Salad

This potato salad recipe has been in my family for generations, and was handed down to me from my grandmother on my mother’s side.  Because we have such a large family, this recipe includes just the right amount of ingredients to feed at least 30 people – which makes it great for potlucks or any other type of large party/gathering.

Here are the ingredients:
10lbs. Russet potatoes
6 celery sticks
16oz. jar of pickles
8oz. can sliced olives
2 Tbsp. mustard
30oz. mayonnaise
1/2 cup pickle juice
5 boiled eggs (for decoration)
3 tsp. paprika (for decoration)
1 bunch of green onions (or chives)
1 Tbsp. salt (or salt to taste)

Here’s what you need to do:
•Wash and boil the potatoes until they are nice and tender.  While the potatoes are boiling, chop the celery, green onions, and pickles and put aside.

•When the potatoes are done, let them cool for about 30 minutes.  After they have cooled, peel them and cut into small squares, then add salt and mix.

•Next, add the celery, pickles, green onions, and olives to the potatoes and mix.  Lastly, add the mustard and pickle juice, and thoroughly mix all the ingredients together.

•Before adding the garnishes, it’s a good idea to taste the potato salad to make sure it’s the perfect taste that you desire.

•Once everything is combined, slice the boiled eggs and place them nicely around the bowl of potato salad for decoration and sprinkle the paprika on top.

Hope you enjoy!