Recipe | Mom Aiduk's Creamy Dreamy Potato Salad

Ah, potato salad. This is the recipe you want to have on hand to make your man fall in love with you again.

Especially after he's done something awesome (the particular potatoes in question were to celebrate him nailing his most recent pt test.) And he'll totally fall madly in love if you pair this salad with grilled steak. Just saying.

Now, this isn't the healthiest recipe I make. But it is definitely one of the most popular!

A huge thanks to Jesse's Mom (hi, MIL!) for passing along this super simple, super awesome recipe. I always think of you when I make it! HUGS from Germany!

Mom Aiduk's Creamy Dreamy Potato Salad

10-12 large potatoes
12 eggs
1/2-1 onion, to taste
1/2-1 cup mayonnaise, to taste
salt and pepper, to taste

[side note: I don't mess around when I make this stuff - it's "go quadruple batch or go home." You could obviously make a smaller portion. We just really love the stuff and often end up sharing it with friends, so I like to make sure there are plenty of leftovers for My Love.]

So the night BEFORE you want to enjoy this deliciousness, boil the potatoes and eggs, whole. I know, advance prep = EW. But trust me when I say this recipe needs time to marinate in the fridge cold... and if you try to rush the process it's very stressful. I should know. Plus, it doesn't turn out as yummy.

I boil the potatoes and eggs together cause that's what my MIL taught me and it's super smart. Sometimes if I'm really on top of my game I take the eggs out shortly after the water starts to boil.

But I may or may not often leave them in there till the potatoes are done, and it still turns out wonderful.

When the potatoes are cooked fork-tender, drain the whole shebang and put it in the fridge. (I usually use the same pot I boiled them in, to save dishes and time.)

The next morning, you gather all the star players and get ready to make some magic happen.

Chop your potatoes and eggs baby! 

I don't even peel the potatoes cause I'm lazy. But you can if you want. (Also, I heard a rumor that most of the nutrients of potatoes is concentrated near the skin, which further supports said laziness.)

If you're bummed about the thought of peeling a dozen eggs, fear not! Awesome MIL tip to the rescue - just take a sharp knife and cut the eggs right in half, shell on...

Then use a spoon to scoop out the egg right from the shell! Genius, right? You're welcome. (all you have to do is watch out for wayward shell pieces!)

I generally go for a medium chop of everything. Most of it will break apart during the mixing phase anyways. And I like texture in my potato salad.

I do chop the onions pretty small.

When it comes to the onion part, use caution. The onions are super important, since they add the majority of the flavor. BUT one can have too much onion flavor. 

Trust me, from experience. Again.

So the smart move is to start with half an onion and then add more as needed. 

Once you have everything chopped and in the bowl, you add gobs and gobs of super healthy absolutely delicious mayo.

Again, start with half a cup, and add more as you stir it in. You want a moist consistency but not too much. With the batch this big, I did end up using a whole cup.

As you're stirring, liberally add salt and pepper. The salt is especially important!

The last step is to let it all sit in the fridge till dinnertime! The longer the better, really. We even like it better the day AFTER I make it. But who has the patience to wait that long? ;o) Not us!

Best potato salad of your life! 

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