While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes.  Unfortunately, she was so familiar with the ingredients that she didn’t have any measurements more specific than “‘Til it tastes right,” so that’s all I can provide at the moment.  I plan to make the recipe a few more times myself and figure out what measurements work well.

  • 3-4 lb. potatoes
  • 4 eggs
  • 1 medium white onion, diced
  • mayonnaise
  • pickle juice
  • curry powder
  • salt
  • pepper
  • yellow mustard
  • paprika

Scrub and boil the potatoes.  Hard boil the eggs.  When the potatoes are done, let them cool then peel them—the skins should rub right off.  Cut the potatoes into roughly 1" pieces.  Dice the eggs.  Mix together potatoes, eggs, and onion.

In a separate bowl, mix the mayonnaise and pickle juice until the mixture is the right consistency.  Add the curry powder, salt, pepper, and mustard to taste.

Mix the dressing with the potatoes, then sprinkle paprika over the salad.