Potato Salad with Eggs

When I’m in a great mood, I just love to cook.  My wife Joanne, the benefactor of my cooking, loves when I’m in a cooking mood, especially when I cook her favorites

Here’s my recipe for potato salad, enjoy!


Large pot of boiling water, 6 Potatoes, 1/2 Onion, About 8 Sweet Gherkins Pickles, Mayonaise, Goya Adobo, Paprika, and Black Pepper.



The first thing you want to do is begin with putting a  little over a half a pot of water on the stove to boil.  Cut potatoes in half, hold the two halves together and slice down the middle, you will have four sides, cut in cubes as seen s below.  Put cubes of  potatoes and your three eggs into the hot  water.  Let potatoes and eggs heat for at least twenty minutes.


While the potatoes and eggs are boiling, begin prepping your onions and pickles.  I like to slice off half an onion into half moons and then chop them very fine.  You will do the same with the pickles as you did with the potatoes, down the middle and take each half and slice down the midde, and then into very fine cubes.  You may have to chop both the onions and pickles more than once. You want the pickles and the onions to be chopped fine for flavor, this way you’ll taste both in your servings.

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Once the potatoes are done (you can tell they are done two ways, usually a couple of potatoes will float to the top or you can stick a fork into a cube-if the fork goes in easily they are done), remove the eggs and place in a bowl and place aside.  Remove the water from the potatoes and place back into the pot, set pot aside and peel your eggs under cold water, the shells should come off easily.

Next step is to add your Adobo, black pepper, and Paprika, be sure to sprinkle evenly covering the top of the potatoes, don’t worry it may seem like a lot, trust it won’t be.  Add your onions, and pickles and then stir. Then add a large serving spoon size of mayonnaise and stir again.  You’ll want to make sure that every potato is smothered with mayo.  At this point you should take a small spoon and taste the salad, if it’s to your tasting then you’re ready for the next step.  Usually, you will have to sprinkle more Adobo, black pepper, paprika and mayo (at least three times).  The salad may began to look like mashed potato, again this is normal because the potato are still hot. If you want to prevent this you can wait until the potatoes cool before adding these ingredients. (Always use more mayo, salad will dry out if prepared while hot).

Once you’ve brought the salad to your desire taste, you will cut up two of the eggs, as shown and add to the pot and stir.

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Mixed again, you will notice that the salad will turn yellow.  Then pour contents of the pot into a serving pan or bowl.  Cut the remaining egg and place on top of the salad, sprinkle a little Paprika (to decorate) cover with plastic top or saran wrap and place into the refrigerator.



I apologize in advance for not giving you measurement, but hey I’m not a chef.  These are Southern Recipes I learned from my mom and she never used measuring tools either.  Besides, cooking should be found, half the battle is knowing the ingredients and the other half should be fun for you to develop your own style.  You may not like all of the ingredients I used, no worries, substitute have fun with it and then share your own unique way of preparing potato salad. 🙂



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