Favorite Potato Salad
Updated: May 15
This is my grandmother's recipe, and has always been one of my favorites! I especially like using Yukon Gold potatoes which have a wonderful buttery flavor, or red-skinned potatoes. I leave a little skin on the potatoes, but that's up to you!
By Elisa Juarez
6 medium potatoes, cooked and cubed 1/2 small onion, diced 4 - 5 sprigs parsley, chopped 1/4 cup vinegar 1/4 cup salad oil 1 teaspoon salt 1 teaspoon pepper 1/2 cup mayonnaise 1 cup celery, diced 4 hard-cooked eggs, chopped 2 large dill pickles, minced
Combine warm potatoes with onion and parsley. Combine vinegar, oil, salt & pepper; pour over potatoes. Toss lightly with a fork. Chill for 2 hours or longer. Add remaining ingredients; mix gently. Add 3/4 teaspoon mustard to mayonnaise for tangy flavor.
Makes 12 servings.