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.
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