I too was stymied, mystified about how to make potato salad, until I was into my thirties. A friend of mine’s mother gave me the direction I needed, and I have since refined it to a very basic recipe. One of the tricks is to bake your potatoes, and let them cool completely to room temp, then pop into fridge overnight to chill. I prefer red potatoes, with only the eyes removed. Scrub well, butter, and wrap in foil. Place in 400° oven for 55 minutes, and shut off oven and let cool. I use a toaster oven with no problem.
You will need
eight medium baked red potatoes, chilled
4 hard boiled eggs, chilled (I use one egg for each two taters)
a large dill pickle, I prefer polish style chopped coarsely
and/ or dill pickle relish
sweet pickles, coarsely chopped
and/or sweet pickle relish
Miracle Whip to taste
yellow mustard to taste I squirt one and one half ring around the bowl.
black/ green olives with pimientos removed, a dozen?
chopped crispy fried bacon, 3-4 pieces
celery, thin sliced/chopped
fresh bell pepper chopped
cut your taters into chunks bigger than the end of your pinky.
Take your hard boiled eggs, and fork them into small pieces on a cutting board
add your pickles and or relish
Start with a big dollop spoon of Miracle Whip
Use a bowl scraper to mix ingredients.
I have been known to add a little bit of green olive juice into the mix.
Cut your black olives in half.
Add cracked black pepper if you like.
Some top with paprika for the color.
Cover your bowl with plastic and push your plastic directly on top of the potato salad. This will decrease condensation on the underside of the plastic.