Nanny made it. Mom makes it. Now I’ve added it to my recipe repertoire of signature dishes. It’s our family recipe for potato salad. I’ve tried a million different versions of potato salad—with mayo, with sour cream, vinaigrette, salsa, olives, mustard, French dressing, using every variety of potato available—you name it, I’ve probably tried it. Still, I always go back to what I consider to be the best potato salad, and that’s the family recipe.
I don’t have it written down and have no idea what the exact measurements are. I simply eye the ingredients and it’s great every time I make it. Admittedly, part of my adoration of this salad is because it’s a flavor and texture that is altogether familiar and comforting. Who reading this post can say the same things about their potato salad? I bet there are a number of you!
Today, let’s share (unless it’s truly a family secret). What is your signature potato salad? Here’s mine:
Nanny’s Potato Salad
Start with 3-5 pounds russet potatoes, peeled and chunked. Boil in water at medium high until fork tender. Drain water. Pour potatoes into a bowl and toss with ½ cup Italian salad dressing. Marinate in refrigerator for at least four hours.
When cooled, add 4-6 chopped hard-boiled eggs (depending on how much you like eggs), about a cup of finely diced celery, ½ cup finely diced white onion and toss.
The “dressing” I use is a mixture of equal part sour cream and mayonnaise. I usually just take a cup of each and mix it together in a separate bowl. Then I add it to the salad a little at a time, mixing gently, until I get the consistency I like. A little salt, pepper and paprika to make it pretty, and there you have it—Nanny’s Potato Salad.
I never said it was a low-fat potato salad…. 
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