Memorial Day Recipes

McClanahan Potato Salad

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McClanahan Potato Salad

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Growing up, this was the family potato salad. We only had it in the summer and it was eaten with burgers and chicken. When it was too hot to cook meat, we had it with cold cuts.

Shared by gormay,
Montague, CA

Time needed

30 min preparation + 50 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 8 potatoes (med.-lg. to lg.)
  • 1 purple onion (or yellow)
  • 1 sm. jar of pimento
  • 8 Gherkin sweet pickles
  • 6 hard boiled eggs
  • 3/4 C. mayonnaise (I always use Best Foods)
  • 1/2 tsp. dry mustard
  • salt and pepper to taste

Directions

Peel the potatoes first and boil until done. Cube the potatoes into a bowl, adding all of the potato pieces. Add finely diced onion, pickles, and chopped hard boiled eggs. Drain liquid off of pimento and dice into salad. Stir in mayonnaise and dry mustard, then add salt and pepper to taste.

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