Today I’m sharing a classic picnic salad recipe…Aunt Euly’s Chunky Potato Salad, just in time for the Fourth of July. This potato salad recipe is my favorite! I’ve mentioned in the past just how often my family had gatherings when I was growing up. Food was always at the center of these gatherings and Aunt Euly was the potato salad queen! Of course, like many recipes handed down from our ancestors, this potato salad came with no measurements. So with help from my cousin, Nancy, we came up with this recipe.
The potatoes are crucial, after all this is POTATO salad. I should have cooked the potatoes just a few minutes longer. The potatoes should be tender all the way through but still hold their shape. After researching the internet, I found a few guidelines.
Start your potatoes in cold water.
Season the water with a little salt, vinegar and sugar, (about 1 tbsp. of each per quart). I’m not sure that Aunt Euly did this, but I like this suggestion.
Dice potatoes to a uniform size, I tried to stay at 1/2-inch.
The next time I make Aunt Euly’s Chunky Potato Salad I will not only pierce the potatoes with a fork to check them, I will also taste to make sure they are cooked perfectly.
- 3 lb. potatoes, peeled and cubed
- 1 c. mayonnaise
- 2 tbsp. yellow mustard
- ½ c. chopped onion
- 6 sweet Gerkins, chopped
- 4 eggs, boiled (you will use the yolks only)
- ¼ tsp. Season All
- freshly ground black pepper
- pinch salt
- Place peeled and cubed potatoes in cold water, seasoned with 1 tbsp. salt, vinegar, and sugar per quart. Bring to a boil and cook until tender, but not falling apart. Drain and run cold water over potatoes. Drain well, set aside.
- In a large bowl combine the mayonnaise, mustard, onion, chopped pickles, chopped egg yolks, Season All, pepper and salt. Add potatoes and toss well to coat. Refrigerate.