I have discovered two things (and only two things) about myself over the years...
1) I don't like potato salad that is sweet.
2) Even if a potato salad isn't sweet and it's very good, I still prefer the recipe I grew up eating.
No offense to your potato salad, of course. I'm sure it's very, very good.
I grew up eating my grandmother's potato salad because not only did she make it, but my mom made her recipe, too. In fact, when I was a very little girl, my parents owned a sandwich shop in town where they sold shoofly pies (made by an Amish lady from Lancaster named Sadie:-)) and made hoagies, coleslaw, bean soup, chicken corn soup, and (you guessed it) potato salad. My mom cooked up 50 pounds of potatoes each week to turn into potato salad for that sandwich shop. She used my grandmother's recipe. The very same recipe I'm about to share with you.
I honestly don't make it very often- only on special occasions, actually. It's because making potato salad involves a bit of work and I tend to want to eat it at odd hours right out of the container, despite my lack of fondness of potatoes. Jamey's graduation was one such special occasion and it occurred to me that I haven't shared this with you yet.
Happy Tuesday, friends (and happy two-week birthday, baby boys)!
My Grandma's Potato Salad (my grandmother's recipe)
3 pounds potatoes, cooked, peeled and diced (cooked to fork-tender but not mushy)
1/4 scant cup vegetable oil
1/4 cup white vinegar
1 onion, chopped
1 tbsp. salt
1/4 tsp. pepper
1/2 tbsp. sugar
1/4 tsp. dry mustard
1/4 tsp. paprika
3 hard boiled eggs, chopped
1 cup chopped celery
1/8 cup chopped fresh parsley
1 to 1 1/2 cup mayonnaise
Mix vegetable oil through paprika in a bowl. Pour over cooked potatoes. Toss well and marinate for at least an hour (2-3 is best). Add remaining ingredients and combine well. Refrigerate until ready to serve.