Eating Well is the Best Revenge!
Click above for details about these and many more Salad Cookbooks!
This is my mother's old recipe for potato salad, and about as good as it gets, which is very, very good! The trick to Potato Salad is to add the diced vegetables, and the oil and vinegar while the potatoes are still warm. As the potato salad chills, the flavors will then blend nicely into the potatoes. The mayonnaise and eggs should be added after the potato salad has chilled a bit to prevent any possible chance of spoilage. Try not to break the potatoes up too much when mixing.
To do the Potato Salad, boil until tender and cut into 1/2 inch cubes, 6 peeled medium potatoes. New red potatoes are probably the best, though all are good.
For Potato Salad, add potatoes to:
- 1 medium onion, coarsely chopped
- 1 medium dill pickle, diced
- 2 large celery stalks, diced
- 1/4 c. green chile, chopped, and/or
- 1/4 c. diced green pepper
Toss all together, then sprinkle over potato salad:
- 1/4 cup vinegar
- 1/2 cup salad oil
- 1 tsp. dry mustard
- 1/3 tsp. celery seed
- good grind of black pepper
- pinch of salt
Mix gently, let cool off for a while, then add:
- 4 sliced hard boiled eggs
- 3/4 cup mayonnaise
Mix together. Serve immediately, or chill well and keep cold before serving.
Garnish Potato Salad with paprika and sprigs of parsley or watercress.
Click here for a printable version of this page