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Potato Salad Recipe

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This recipe for Potato Salad is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb potatoes
1/2 cup white wine vinegar
1/2 cup olive oil
1 tsp salt
1/4 tsp black pepper
1 cup thinly sliced purple onions
1 cup celery strips
3 cucumbers
2 cups Hellmans mayo
5 Tbsp Dijon mustard
20 hard boiled eggs, peeled & quartered
1 cup Italian parsley
Directions:
Directions:
Drop potatoes into a kettle of cold, salted water as they are cut to equal size. Bring to a boil and cook until tender but still firm.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them. Sprinkle the still hot potatoes with vinegar, olive oil, salt, and pepper.

Add the onions, celery, cucumbers, mayo, and mustard; toss gently to combine.

Add quartered eggs and parsley and toss again. Cool to room temperature, cover, and refrigerate overnight. Before serving, toss again, correct seasoning and add more mayo, if needed.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Silver Palate recipe

 

 

 

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