Potato Salad

By pmkreationstation7@gmail.com

Everyone loves my mom's Potato Salad. She has been making this since I was a kid and it never gets old. This is a make a head dish so it ferments(trust me, there is big difference to the taste).

I completely convinced using Hellman's Mayo is the key to tasting great and the egg's. A great Summer dish for picnics.

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Rate this recipe 2.7/5 (10 Votes)

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Ingredients

5 lbs of Potato's (Red skin type or Russet) peeled and cubed.
6-Hard boiled egg's cut up into small pieces
3-Celery stalks, chopped finely
1/2 Sweet Onion (Vadalia), chopped finely
1/2 Lrg Green Pepper, chopped finely
1-1 1/2 C of Hellmann's Mayo
Salt & Pepper to taste
A splash of Olive Oil
A splash of Red Wine Vinegar or Apple Cider Vinegar

Details

Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Peel & diced up your Potato's and cook in a pot of water as if you were making mashed Potato's. Cook to aldente (slightly soft). Do not over cook otherwise it will be mashed potato's. Drain out all the water in a colander. Let it sit their to cool down.

Step 2

In a large serving bowl get all of your vegetables mixed up with the salt & pepper, and mayo. Then put cooled Potato's into that bowl and mix thoroughly.

Step 3

Put in the eggs next and mayo. Continue to mix up thoroughly. Keep tasting it while you add the vinegar & oil in. See if it needs more salt & pepper. Don't add to much Vinegar just a splash.

Step 4

Cover up and place in the Frig for hours prior to eating.

If using this dish for a picnic. Get a bowl larger than the potato salad dish place ice cubes into that bowl then place your dish over it to keep it cold. Also, keep the cover over it to retain the cold and so no bugs get into it. Its not a good idea to take home as a left over since its been sitting out for a few hours. Just throw it out.