Potato Salad
Potato Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a very easy recipe, one my Mom has been making for years, I remember this since I was a child and asked her for the recipe probably 10 years ago. I made one addition to the recipe thanks to a good friend in the US. This is what I say is a user friendly recipe, amounts are guessed, and you can add or remove items to your liking or what you have on hand.
Prep Time
40 minutes
Prep Time
40 minutes
Potato Salad
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a very easy recipe, one my Mom has been making for years, I remember this since I was a child and asked her for the recipe probably 10 years ago. I made one addition to the recipe thanks to a good friend in the US. This is what I say is a user friendly recipe, amounts are guessed, and you can add or remove items to your liking or what you have on hand.
Prep Time
40 minutes
Prep Time
40 minutes
Ingredients
Servings:
Instructions
  1. Put the potatoes and eggs in a pot of water and bring to a boil. Remove eggs after 5 minutes or so and place in cold water.
  2. While the potatoes are cooking, chop the veggies and place in a large bowl.
  3. Peel the eggs and chop into large pieces. Add to the bowl and mix everything.
  4. Potatoes should be done now, remove them from the water and allow to cool. Once the potatoes are cooled to handle, peel them and chop into large pieces and add to the bowl and mix again.
  5. Now add about 3 good sized spoons of mayo and start to mix, add mayo to completely coat everything but not dripping with mayo either, once that is done, add a few tablespoons of mustard and mix that in, color should be a pale yellow and check the taste. Add more mustard if needed. Once the taste is good, sprinkle in ground black pepper and mix again, check the taste. If the taste is good, put the salad in 1-2 containers, put on lids, and refrigerate for several hours before serving. This photo shows perfect consistency, after this, it is packed in a large plastic bowl to be refrigerated.
  6. I normally serve this as a side with Italian sausage or hamburgers.
Recipe Notes

Potatoes are about 35 Baht per kilo, this recipes makes a lot servings, probably equals 50 cents per serving.

Family recipe provided by my Mom, Joann Thayer.
United Sates.

This variant inspired by my good friend, Stephen Connell, United States.
If you are a fan of potato salad like we are, an old Southern trick is you fry up a bunch of bacon crisp, take out the bacon then the bacon fat, while it is still hot, is drizzled over the boiled cubed potato's then add everything else including the bacon that you have crushed into bits. You do not want the potatoes swimming in the bacon fat, but enough to coat them and soak in.

  1. Fresh chopped dill would go nicely in this.

    • You bet. It was hard enough to get Thai celery, very small, I used 2 bunches stalks and leaves, 3rd bunch just stalks.

Leave a Reply

Name
Email
Website