Video: Old Fashioned Potato Salad

A tip I received from a friend years ago was cook the potatoes the day before, while warm add 1/4 cup sweet pickle juice (or to taste), let sit over night. I now add everything except the eggs and mayo/mustard the day before. Scrumptious!!

Add 1 Tbs Sugar and 1 TBS white vinegar to the COOKED, chopped potatoes and toss lightly. Let sit a few minutes. This Releases the starch buildup on the potatoes so they do not stick together or become mushy. It also adds just a touch of sweet & sour taste to the salad. After sitting or cooled continue creating your salad. (Another Grandmother tip!)

videos shows more than a quarter cup of mayo.

No need to let the eggs cool before the instant egg-shelling trick. Just drain the water from boiled eggs, shake the pan vigorously several times (egg shells crack into tiny sections as they "collide" with each other and pan side). Then, peel the eggs under cold running water; the shells just slip right off. Cool eggs before cutting. My family recipe: instead of chopping the entire eggs and adding them in chunks to mixture, slice the cooled eggs in half, set the whites aside to be finely chopped separately, remove the yolks and mash thoroughly w. fork, in largish separate bowl. Add 2 or 3 T of apple cider vinegar to mashed egg yolks. Add a dash of sugar and salt. Blend together. Then add 1/2 cup to 1 cup (depending on quantity of potatoes) of Miracle Whip --or mayonnaise if more bland flavor is preferred. Blend thoroughly and pour over chopped cooled potatoes, finely chopped egg whites, celery, and green onions (including a bit of the green tops). Alternative: half sour cream, half Mir

Boiling eggs: Eggs: ROOM TEMP. Never add salt to water until it is boiling: the scientific reason is that salt actually prevents boiling so add salt after water boils. To prevent eggs from cracking or spliting open: put egg in water at the beginning...Bring to rapid boil, cover and let sit off heat for 15 min. Drain boiled eggs into ICE WATER: No green ring and after 15 min the egg retreats from shell and will easily peel.

To PetieMouse & anyone else having the same problem--I have found that low fat mayonnaise becomes watery after a day or so. As an alternative, I use 1/2 mayo and 1/2 fat-free Greek yogurt. It reduces the fat, but maintains the creamy texture. I don't use relish or mustard in my potato salad, but do use 1/2 - 1 tsp of dry ground mustard, depending on taste. Additionally, I use celery seed, rather than celery salt. You may want to add additional salt to make us for the missing salt from original recipe's suggested celery salt. It's always a big hit with family and friends. Other alternatives are to use 1/2 light sour cream and 1/2 mayonnaise and substituting the chopped onion for chopped chives or green onion--also a big hit. To add an unusual, but really yummy twist, try adding 3 - 4 thinly sliced or coarsely grated radishes.

often the potato salad has become watery I was wondering is there something I am doing wrong?

I find potato salad better after the potatoes have been refrigerated 24 hours.

The best way to make hard boiled eggs..put a lot of salt in the water (maybe 2 tbsps per 6 to 8 eggs)...bring to boil, turn off heat, cover pan and let stand for 20 min. Then drain off water, cover pan again and shake the pan to crack the eggs...fill pan with cold water and let stand for about 5 to 10 min. Then peel....perfect eggs everytime!

I put my eggs in cold water to cover bring to a boiol, cover, turn off heat and let sit covered for 10 minutes. Always perfect~never a green ring.