Myra and Ava’s Potato Salad

This is as close to Mom’s recipe as I can figure out.

Serves 12-16 people.

Salad:

• 5 lbs. gold potatoes
• 2 c. celery, chopped
• 1 c. onions, chopped
• 1 c. green pepper, chopped
• 4 radishes, thinly sliced into medallions
• 4 hard-boiled eggs, chopped

Dressing:

• 1/2 tsp. ground pepper
• 8 tsp. sugar
• 8 tsp. vinegar
• 1 tsp. salt

Plus:

• 2/3 c. mayonnaise

(Note: Make the hard boiled eggs ahead of time. Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Refrigerate until ready to use.)

Peel the potatoes and cut some of the larger ones in half so all the potatoes are about the same size so they will cook more evenly. Heat water to boiling in a large pot, then add the potatoes. Check them after 15-20 minutes by gently piercing them with a knife. They are done when a knife can barely pierce them all the way through (check them every 3 minutes if they are still not cooked through – do not over cook or you will get mushy potatoes). Remove them from the water with a large spoon and place them on a large plate to cool slightly. While the potatoes are still warm, slice them into cubes.

In separate bowl, whisk together the pepper, sugar, vinegar and salt, then toss together with warm potatoes in the large bowl. Refrigerate until cool.

Mix the celery, onions, radishes and green pepper with the potatoes.

Cover and refrigerate for a few hours (overnight is better).

Add the hard-boiled eggs and mayonnaise right before serving.