Aunt Penny’s Familiar Potato Salad at Home

Pat’s Aunt Penny has been making this familiar potato salad recipe since forever and it’s the absolute dependable potato salad recipe I’ve ever tasted. Never can I buy store-bought again because it doesn’t come anywhere close to her recipe. No matter if it is Easter or Fourth of July, we can always count on a big bowl of Aunt Penny’s potato salad to be on the table.

When Aunt Penny first gave me this dish, she told me she starts with 5 to 6 pounds of potatoes and the rest of the ingredients are done by sight and taste, so it was a bit of a challenge figuring out the precise measurements. However someone at the table has been eating her potato salad 15 years longer than me, so in the end, he has the reliable say. And it passed.

If you’re looking for an unfussy potato salad recipe that can be customized to your preference, let this be the one!

In her recipe she does add green pepper (which I personally love) but someone at the table isn’t the biggest green pepper fan so I leave it out when I’m making it for us, like today. You can nix the yellow onion and substitute green onions in its place and Yukon gold for russet potatoes. This method can also be easily be halved for a small family dinner. However Aunt Penny’s familiar potato salad recipe is meant to feed a large crowd.

To Make Aunt Penny’s Potato Salad Set out:

• russet potatoes
• mayonnaise
• mustard
• kosher salt
• freshly ground black pepper
• yellow onion
• celery
• hardboiled eggs

Start by peeling, rinsing and chopping 5 pounds of russet potatoes into large bitesize pieces.

Fill the pot with cold water 1 to 2 inches above the potatoes. Cover and bring to a boil, reduce heat to medium-high and cook until fork tender. On my stovetop it takes about 15 to 20 minutes to bring the pot to a boil and another 20 to 25 minutes after that to cook the potatoes. But I frequently check the potatoes after the 15 minute mark only to be sure.

While the potatoes are boiling away, quickly whip the dressing together. In a medium bowl, add 1-1/2 to 2 cups of mayonnaise and 2 tablespoons yellow mustard. Then season with 1-1/2 teaspoons kosher salt and 3/4 teaspoon of black pepper.

Stir, cover and refrigerate until you’re ready to toss it with the potatoes.

I also hard boil the eggs.

Once the potatoes are cooked, strain them into a colander. Then allow them to cool, about 25 minutes or so, otherwise the potatoes will absorb all that dressing up.

Once the potatoes have cooled down to room temperature, add in 1 cup chopped yellow onion, 3 stalks sliced celery (or about 1/2 cup), 6 chopped hard boiled eggs.

Then pour in the dressing.

Next toss it to coat the potatoes with the dressing. And the onions, celery, eggs and green pepper (if using) should be evenly throughout.

Taste test and add more salt and pepper if needed. If you need to add a little more mayo, you can do that now as well.

Cover, chill until your bbq is hopping and you’re ready to serve.

This is the go-to potato salad. Old-school tender potatoes, crunchy veggies but what A regular here most are the hard boiled eggs. The go-to part.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!