Thanksgiving is one of my favorite holidays; And every year the family expects my mommas’ potato salad dish to be amongst the choices to grab while making their thanksgiving plates. So, I whip up everyone’s favorite, my momma’s, “Third Generation Potato Salad”. (Recipe shown below).
Meanwhile, it never fails, I always over indulge in all of the delicious food and wind up with digestive problems including heartburn. My momma’s, Third Generation Potato Salad has sweet onions as one of the main ingredients, and although I love sweet onions, my stomach just cannot handle them. So, I make sure to swing by my local Walmart to have some PEPCID® on hand for my heartburn. (I like the berry flavor).
For more holiday food recipes and reliefs, check out Walmart’s Site. They have LACTAID® dairy products for cooking, LACTAID® supplements for dishes they can’t control, IMODIUM® for fast relief from painful stomach symptoms and diarrhea, and PEPCID® for heartburn. (Keep an eye out in your local Sunday newspaper 11/6 for a $3 off coupon). Now, Let’s get started.
Third Generation-Potato Salad
This recipe feeds approximately 6-8 people.
- 6-8 Large potatoes
- 8 Eggs
- 1 Cup of dill pickles
- 1 1/2 Cup of mayonnaise of your choice (I use Dukes)
- Half of a Vidalia onion
- First wash and peel all of your potatoes.
- Next, slice the potatoes in half and then chop in cubes; place in pot and fill with water until completely covered. Cook approximately 25-30 minutes or until a boil starts. ( You can tell that they’re done when a fork slides easily in and out of one of the potato cubes).
- While the potatoes are on the stove, go ahead and place eggs inside of a pot and begin to boil. (Take approximately 12 minutes).
- While waiting on your eggs and potatoes to cook, go ahead and dice up 1 cup of dill pickles. (** If you use relish the outcome will not taste the same). Set a side for now.
- Once potatoes have cooked, strain and let cool.
- Now, strain, cool and peel eggs.
- Add Potatoes to a large bowl and add 1 1/2 cup of mayonnaise and mix well pulling from the bottom.
- After mixed together well, add 2 table spoons of mustard then mix again pulling from the bottom.
- After eggs have been peeled, slice and add to the mixed potatoes salad.
- Next, take the half Vidalia onion, dice it up and sauté them until nice and soft.
- Let the onion set to cool, then add them to the bowl of potatoes.
- Remember the pickles on the side?- Go ahead and throw them in too.
- Mix and add salt and pepper to liking. (I add about two tsp of salt to half tsp of pepper).
- Last but not least sprinkle Paprika on top for an extra punch in taste as well as presentation.
There you have it! My mommas’ “Third Generation Potato Salad”. Feel free to let me know how you liked it and also drop some of your favorite family traditions’.