Recipes Recipe: Grandma Rachel Bowlin’s Potato Salad 9/10/2020 | By Seniors Guide Staff A classic southern side dish potato salad recipe that has been handed down from generation to generation. This recipe can even be made and refrigerated a few days before serving. Ingredients: Start with about 5 lbs. of diced cooked potatoes. (Find waxy thin-skinned potatoes, like Yukon Gold, which hold their shape better than thick skinned starchy potatoes) 2 eggs, cooked, diced ½ cup to ¾ cup diced red or white onion ½ cup to ¾ cup diced pickles (bread and butter or any sweet pickles) 2-3 stalks of fresh Celery, diced Cooked Dressing: 2-3 eggs, beaten ¼ cup to ½ cup sugar ½ tsp. to ¾ tsp. celery seed 1 tsp. mustard Salt and pepper to taste Couple shakes of garlic powder ¼ to ½ cup vinegar Directions: Step 1 Cook the potatoes whole with skin on by adding them to cold water and bring to a boil, reduce heat to medium and continue boiling for 20-25 minutes until they are tender enough for a fork. Peeling is optional. Dice and set aside. Step 2 Mix diced potatoes, cooked diced eggs, diced onion, diced pickles, and celery all together in a bowl. Step 3 Mix dressing ingredients together in a saucepan, then last, slowly add ¼ cup to ½ cup vinegar. Cook on low until thickens; if it curdles it is still okay. Stir frequently. Step 4 Pour dressing over potatoes and stir until well mixed. Sprinkle paprika for taste. Serve at room temperature or chilled. “It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age – that is, if you are lucky enough to have any leftover.” – Laurie Colwin For more fabulous dishes to make at home, check out our recipes page! Read More Seniors Guide Staff Seniors Guide has been addressing traditional topics and upcoming trends in the senior living industry since 1999. We strive to educate seniors and their loved ones in an approachable manner, and aim to provide them with the right information to make the best decisions possible.