For over 30 years my grandma and grandpa have been bringing this totally-amazing-potato-salad to most family events and parties. We all LOVE it. Usually we eat the large batch she always makes, but if on a rare occasion there are any left-overs, they are soon divvied up and taken home. All crowds love my grandma’s potato salad.
She is so generous to give her recipe to anyone who asks and told me I could put it on my blog. It is fairly easy to make. If you dice everything while the potatoes are boiling it doesn’t take too long to make a very large quantity either. This would be great for potlucks, parties, or anytime you need to contribute to feed a crowd.
- 10 pounds of red potatoes, boiled peeled and diced
- 1½ white/yellow onion, diced
- 5 stalks celery, diced
- 12 Boiled eggs (8 diced and 4 sliced thinly for garnish),
- 2 cans of sliced olives
- 1 small bottle of sweet pickles, diced
- 1½ quarts of Mayo
- 1 pint of sour cream
- salt and pepper to taste
- paprika for garnish
- Boil the red potatoes until tender, peel the skins off, and dice potatoes.
- In a medium bowl mix sour cream and mayo together.
- In a very large bowl stir potatoes, olives, onions, 8 boiled eggs, pickles, celery, and mayo/ sour cream together. Add salt and pepper to taste.
- To garnish: Slice the remaining 4 eggs thinly and place on top of the salad. Sprinkle paprika on top.