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My Dad's Potato Salad

From past experiences ago.

My family, at least on my Dads side, came from German and Welsh decent. My Grandfather made this potato salad that was, by today's standards, kind of plain, if you will. He never recorded the recipe. So my Dad carried it on through the years. He never wrote it down, either, but we still make it today! This will be the first time this recipe has ever been recorded in any way so, Yippee!

There is really nothing to it. In fact, it is the basis to add a lot of things that you would normally add to potato salad. It's just that this "plain Jane" recipe brings back childhood memories especially helping my Dad in the kitchen with the methodic way he would put it together.

Recipe

  • 6 nice big potatoes (peeled and boiled)
  • 6 large eggs (hard boiled and peeled)
  • 1 cup of mayonnaise or miracle whip
  • 1/2 cup of onion diced (you can substitute onion powder 1 tsp)
  • salt or sea salt
  • black ground pepper
  • water 

Cooking Instructions

Now, the first thing you want to do is peel and boil your potatoes in a big pot until you can stick a fork through it. Then carefully put your boiled potatoes on a plate and allow them to cool completely. Hard boil your eggs and allow them to cool also. I usually boil them for 6 minutes. When potatoes and eggs are cooled enough, slice potatoes into chunks of triangles and make a layer of potatoes in the bottom of a large bowl. Then layer on top of that with slices of the eggs. Then put a little of the mayo on that and kind of spread it around. Doesn't have to be perfect because your gonna mix all of this up later. Keep layering this way until you have used up all of your potatoes, eggs and mayo.

Now you can add the onions and season to taste with the salt and pepper.

Oh, you can use sea salt if you like but not too much! Mix it all up carefully as to not make it mushy. You want to kind of fold it together. You want the consistency to be nice and chunky, not mashed potatoes. Add a little water if it is too dry but, be careful too much water can ruin it. You don't want it soupy.

Makes about 12 1/2 cup servings

Now, you don't have to layer it in the fashion that I have put in the recipe. That's just the way my Grandfather and Dad did it and the way I was taught. I mean, my sister still makes this recipe and she just tosses everything in the bowl and mixes it up. No fuss, no muss! It's really not something you couldn't figure out on your own. I think it was a way that my Grandfather used to spend time in the kitchen with my Dad because he did cook from time to time. With this recipe being so basic, you could add chopped celery, walnuts or just about anything you desire in your potato salad. If you want, you can use celery salt in place of any other kind of salt but be careful it can be intense if you add too much. I wouldn't use it if you have already added celery. Don't over do it!

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