Grandma Mary's "Six-Spoon" Potato Salad

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My grandma was a tough food critic.  She spent decades working as  cook in a hospital kitchen (back when those places did most of their cooking from scratch and not prepared from trucked in food) during which time she honed her tastes. Add to that history her Italian food heritage and not much got by my Grandma Mary (Mary is a pretty name, obviously Biblical...simple, classic, but it's not a name you hear a lot of children being named anymore, do you?).  Add a bit too much salt or not enough and she'd tell you.  Your potatoes aren't cooked enough? That wouldn't get by Grandma.  

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• 🥔 "Six-Spoon" Potato Salad
• 📋 Instructions
• 🥗 More Amish Salad Recipes
• 🖨️ Full Print Recipe

She was known in our family for her spaghetti sauce and her potato salad.  The potato salad isn't any sort of fancy recipe, it's just got a great flavor balanced between crunchy and creamy.  It was not Easter without Grandma's potato salad, she used to make it several times a year, but it was always served at Easter. Here is a picture of Grandma Mary and her salad.

I once pressed grandma about her potato salad recipe, because it was just in her head. She knew how it went together and that was that. and put together a recipe.  So I had to sort of tease it out of her.  I usually don't mention brand names in recipes but Grandma was insistent on her brands.    No other mustard would work besides French's, no mayo besides Hellman's and so on. So I have included some of the brands she insists on in the recipe.  Corn oil, it had to be Mazola.  

 The family jokes about how many spoons she goes through when making the salad as she tastes it to make sure the formulation is just right. Grandma always said she used six spoons during the process because she'd taste it once, decide it needed more of this or less of that and she'd keep sampling it until she had it exactly as she liked.

Grandma didn't leave the peel on, but you could.

These are white onions, Grandma, though, always used green, so I'd stick with that.

So, here is the recipe Grandma Mary's legendary Six-Spoon Potato Salad!

🥔 "Six-Spoon" Potato Salad

• 2 pounds peeled potatoes
• 1 /4 cup Hellman's mayonnaise
• 1 tablespoon yellow mustard
• 1 diced green onion
• 1 /4 cup celery, chopped
• 1 small bell pepper, diced
• salt and pepper to taste
• 4 hard boiled eggs, diced
• 2 tablespoons of Mazola corn oil

📋 Instructions

1. Add potatoes to large pot then cover with 1 ½ inches of water.
2. Season with salt -- 1 teaspoon for every quart of water.
3. Bring water to a boil then reduce to a low simmer.
4. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
5. 'Once cooled, peel potatoes.
6. Chop peeled potatoes into bite-size chunks then add to a large bowl.
7. In a separate bowl combine all of the other ingredients and add to the potatoes.
8. Combine until potatoes are coated evenly.
9. Chill overnight and enjoy!

🥗 More Amish Salad Recipes

Haystack Salad

Tossed Salad

5-Minute Pea and Bacon Salad

🖨️ Full Print Recipe