Kay's Potato Salad

A family recipe for potato salad, courtesy of none other than Ms. Kay Murphy.

Note: You can substitute celery salt instead of actual celery, but if you do so be careful, as the flavor is stronger than with regular celery.

Yields: 4 Quarts

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients

  • 5 lbs. potatoes (rule of thumb is that 1 medium sized potato feeds one person)
  • 4 medium or large eggs
  • ½ medium onion
  • 2 stalks celery (about 4 in. long).
  • 4 or 5 sweet gherkins
  • Mayonnaise
  • Mustard

Directions

  • Peel potatoes and cut into smaller-than-bite-size pieces.
  • Boil the potatoes and hard boil the eggs (you can also boil the eggs ahead of time if you want). The potatoes should be cooked until they are still a little firm.
  • While the eggs and potatoes are boiling, chop the onions, celery and pickles. Put each ingredient into its own small dish. Cover the onions and celery in water, and the pickles in pickle juice.
  • When the potatoes are done, drain them and put them in a large bowl. Add eggs, onions, celery and pickles. Stir gently.
  • Add mayonaise (this reicpe has no exact mesaurement for how much mayo to use. Start with two heaping tablespoons and add more as you see fit). Stir in the mayo; be aware that the salad will start to thicken as it cools.
  • Add mustard (again, there is no exact measurement for the mustard. The only guideline is that the color of the salad shouldn’t be too yellow, otherwise the mustard will overpower the other flavors).