Hilda’s Potato Salad

Posted by on Saturday, March 28th, 2009

 

Both my Grandmothers were fantastic Southern cooks. Grandmother Bybee’s first name was Hilda. She was a unique woman, unlike anyone else I’ve ever known. Whenever we had family gatherings with her – she produced quite a spread. She would have 2 of everything. She always made 2 meats like ham AND beef. There were always 2 varieties of beans – green beans AND pintos. She would usually serve both cornbread AND biscuits. Dessert would include cake AND pie. Of course no Southern meal would be complete without potatoes. Granny didn’t disappoint us in the potato selection either. Mashed potatoes AND potato salad would always be on her dinner table for us.

Although I normally love green peppers and onions – I do NOT; repeat NOT, like them in my potato salad. That’s what we all love about this recipe – no peppers or onions. I have yet to taste any other potato salad recipe that comes close to the taste of Grandma Hilda’s. . After a few tweaks through the years, I am ready to reveal the best potato salad recipe here at Taracooks.com. Even our kids get excited about this recipe and are asking me to make more.

 

 

 

  • 6-7 medium Idaho potatoes, peeled and cut into 1”cubes
  • 6-7 hardboiled eggs, peeled and grated
  • 1 cup Hellman’s Real Mayo (there is NO substitution here)
  • 1 teaspoon salt
  • 1 ½ teaspoons celery seed
  • ½ teaspoon celery salt
  • 1 large Clausson grated dill pickle (about 1/3 cup)
  • 2 Tablespoons dill pickle juice

 

First – bring about 8 cups water to a boil in a large pot. Add diced potatoes and reduce heat to low boil. Let potatoes boil about 10-15 minutes or until they are tender when forked. Remove from heat, drain, and rinse them gently in cold water. Set potatoes in fridge to cool while preparing eggs.

In a medium pot, boil 8 cups of water. Then ladle eggs, one at a time into the boiling water. Unless eggs are extremely large, boil them for 12 minutes. Remove from heat, drain and let the eggs set under cold running water for a couple of minutes. I like to remove the shells as soon as the eggs are cool enough to handle – otherwise the shells tend to form suction on the eggs and are harder to remove. Grate eggs and set aside.

Next grate a large (1”x5”) dill pickle. The taste won’t be the same if you use pickle relish or a different brand of pickles. But that’s your call.

In a large bowl add cooked potatoes, grated eggs, and grated pickle. Gently fold eggs and pickle into potatoes. Sprinkle salt, celery seed, and celery salt over potato mixture. Add mayo and pickle juice. Gently fold mayo into potato mixture. Refrigerate until ready to serve. Ideally – the potato salad is better the next day. Transfer to a pretty dish to serve.

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