My aunt Marge Severson (Rundle) had one of the best potato salads that everyone would rave about. Unfortunately, nobody thought to write it down over the years. So, I’ve been working on recreating it over the years and it finally reached a point where it met with family approval. Not quite Marge’s recipe but it’s close.
Sevey’s Potato Salad
- By Jeff Severson
Ingredients
- 5 lb Red Potatoes (peeled)
- 6 Eggs
- 2 Cups Mayonaise
- 1 Yellow Onion (finely diced)
- 3 Green Onions (thinly sliced)
- 3 Stalks Celery (thinly sliced)
- 2 Tsp Salt
- 1 Tsp Ground Black Pepper
- 1+ Tbs Freshly Chopped Dill
- 3 Tsp Spicy Mustard
- Paprika (sprinkled over the top)
Directions
- Bring a large pot of water to a boil. Add peeled potatoes and cook until tender but still firm. Drain the potatoes and allow to cool. Cut into cubes or chunks.
- Place the eggs in a pan and cover them completely with cold water. Bring the water to a boil and remove from heat immediately. Let the eggs sit in the hot water for 12 minutes. Remove from the hot water and allow them to cool. Peel and chop the eggs
- In a large bowl, combine the potatoes and eggs. Mix in the mayonnaise, onion, green onion, and celery.
- Season with salt, pepper, dill, and spicy mustard. Mix well.
- Sprinkle paprika over the top.
- Cover and refrigerate for a few hours to over night.