Nana’s Potato Salad

Nana’s Potato Salad is a rich and flavorful dish, perfect for gatherings and family meals. It starts with 3 pounds of golden potatoes, cut into bite-sized pieces and boiled with a touch of salt until soft. Concurrently, nine eggs are hard-boiled with a bit of baking soda, which aids in easy peeling. After cooling in an ice bath, eight of the eggs are chopped and combined with diced white onion, chopped bread and butter pickles, mayonnaise, yellow mustard, and a blend of seasonings including salt, onion powder, garlic powder, smoked paprika, and black pepper. The mixture is tossed gently to ensure even distribution of flavors.

Once the potatoes have cooled, they are folded into the egg mixture, creating a creamy, tangy, and slightly smoky salad. The reserved egg is halved and placed yolk-side up in the center of the dish, then sprinkled with additional smoked paprika for a decorative and flavorful touch. For the best results, the salad is refrigerated for 12 hours, allowing the flavors to meld and intensify. This classic potato salad is not only a comforting side dish but also a nostalgic recipe that brings a taste of tradition to any table.

Nana’s Potato Salad

Nana’s Potato Salad is a delicious, creamy dish made with bite-sized golden potatoes and hard-boiled eggs, enhanced by diced white onion, chopped bread and butter pickles, mayonnaise, and yellow mustard. The salad is seasoned with salt, onion powder, garlic powder, smoked paprika, and black pepper, then gently mixed together. A halved egg, placed yolk-side up and sprinkled with paprika, adds a decorative touch. For optimal flavor, the salad is refrigerated for 12 hours, allowing the ingredients to meld into a rich, tangy, and slightly smoky side dish perfect for any occasion.

Course Salad, Side Dish

Cuisine American

Keyword #bbqsidedish, #potato, #sidedish, BBQ, Salad

Prep Time 25

Resting Time 12

Servings 8 People

Ingredients

3 lbs. Golden Potatoes cut into bitesize pieces
1 tsp Salt for boiling potatoes
9 Hard-Boiled Eggs
1 tsp Salt for boiling eggs
1 tsp Baking Soda
½ White Onion small diced
1 Cup Bread and Butter Pickles chopped small
1 Cup Mayo
2 Tbsp Yellow Mustard
1 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Smoked Paprika extra for topping
½ tsp Black Pepper
2 Tbsp Bread and Butter Pickle Juice

Instructions

Add the potatoes to a large pot of water with 1 tsp of salt. Bring to a low boil for 15-20 minutes or until the potatoes are soft. Strain the water and let the potatoes cool once done cooking.
In a medium-sized pot, add water, 1 tsp salt, and 1 tsp baking soda. Bring to a boil. Add the eggs and cook for 12 minutes. Once done cooking, remove the eggs and place them into a bowl filled with ice and water for 10 minutes. After cooling, peel and chop 8 eggs into bite-size pieces. Place them into a large bowl. For the last egg, cut it in half from top to bottom and set it aside.
Add the rest of the ingredients to the large bowl with the chopped eggs. Gently toss. Once the potatoes are cool, fold them into the mixture. Taste and adjust any seasoning.
Clean the sides of the bowl. Place the last egg in the middle with the yolk side facing up. Sprinkle with smoked paprika.
Refrigerate for 12 hours for the best results.

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