mom’s [shake shake shake] potato salad with dill

So, this is one of those recipe-less recipes; the type of which I’m not so fond because I’m a direction-taker.  I like my recipes mapped out like a well-worn road atlas.  Improv gives me cold sweats.  Not that I haven’t occasionally had to cobble together a meal with the handful of unexpired ingredients in my refrigerator, but…a list of ingredients and their corresponding quantities makes me feel so much more competent in the kitchen.

My mom got this recipe from an old next door neighbor several many years ago.  I’m assuming our neighbor gave her the recipe the same way she gave it to me.  There is no written version, apparently, so I’ll share with you, verbatim, how my mom taught me to make it:

Mom:  I use a 1:1:1 ratio, eggs to potatoes to people, and then I add an extra egg.  I like a little more egg.

Me:  How about the seasonings?

Mom:  Well, I don’t really measure them.  It’s more like, potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.  Mix.  Potato, egg, dollop of dressing, salt, shake shake shake, pepper, shake shake shake, dill, shake shake shake.

Me:  {Sigh}

And that’s it.  Shake.  Shake.  Shake.  This potato salad is left entirely to your own whim as to more or less dressing, more or less salt, more or less….well, you get it.  It’s the potato salad that spawned my love for potato salad (at least this one), and is at the top of the request list when warm(er) weather rolls around.  It’s picnic-friendly, perfect for block party BBQs, or holiday weekend festivities (hint, hint, Memorial Day is right around the corner).  Grill some burgers, hotdogs, steaks…whatever.  This salad is the perfect complement.  Enjoy!

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Mom’s [shake shake shake] Potato Salad with Dill

Ingredients:

  • 6 potatoes, cooked and peeled
  • 7 eggs, hard-boiled
  • Miracle Whip (I use light or low fat variety), to taste and texture
  • Salt, to taste
  • Pepper, to taste
  • Dill, dried, to taste

Directions:

Boil potatoes, skins on, until a little less than fork tender.  Remove from water, cool completely.  At the same time, cook eggs until hard-boiled, remove from heat, cool completely.  When potatoes are fully cooled, remove skins.  Peel and wash eggs.

In medium bowl, cut one potato into one inch (bite sized pieces).  Slice one egg into bite sized pieces, as well.  Spoon in about two heaping tablespoons of Miracle Whip.  Add salt, pepper, and dried dill weed to taste.  Mix gently until well combined.  Repeat process with remaining potatoes and eggs.

Keep refrigerated until you’re ready to serve.

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3 responses

    • Thanks, Genevieve! Glad you took the time to leave a comment. It’s probably one of the only potato salads anyone lets me make, anymore. 🙂 Thanks, again, for stopping by. Hope you’ll come back, again. ~ Lisa

  1. my mom’s potato salad is totally this way too… although it has a few other ingredients like celery and onion. but it’s a little of this, a little of that. i asked my mom how to know it’s right and she just says “you just know.” haha

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