Potato Salad
This was a favorite dish my mother created throughout the summer. It meant summer to me, but was welcome earlier and later. I ashamedly admit to having snacks of this through the day, and my mother took to dusting the top with Paprika to dissuade snacking (hah, didn't work, I know where the paprika was =)) .
- 8 medium potatoes (I think my mother used Russets, I use yellow so adjusted)
- 1 small onion (Substitute celery, asophida powder)
- 1/2 cup Celery (chopped)
- 4 tbsp salad oil (Canola, etc)
- 2 tbsp Cider Vinegar
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/8 tsp pepper
- 3 hard cooked eggs (shelled and chopped)
- 2 tbsp parsley (chopped)
- 1/2 cup mayonnaise (or salad dressing)
- 2 tbsp Milk
Scrub potatoes (do not peel), cover with water, and boil until fork tender but not soft. Meanwhile, combine the salad oil, cider vinegar, salt, dry mustard, and pepper. While potatoes are boiling prepare other ingredients.
(Drain and) Peel potatoes while still hot and cut into 1/2 - 3/4 inch cubes. Pour the oil-vinegar mixture over the potatoes while still warm and then add the remaining chopped ingredients. Toss after each addition but don't stir any more than necessary to retain the shape of the potatoes.
My contribution to the recipe "It was different" with light mayonnaise. My mother's addition - "Best with Hellman's whole mayonnaise".
Servings 12