I love potato salad! It’s a summertime delight that we always prepare on July 4th, summer birthdays, and gatherings. My potato salad is simple and delicious. The recipe I chose below serves 4 to 6 people, but it can easily be adapted to serve as many people as needed. The ingredients are mostly wholesome and healthy. Enjoying it always reminds me of family and good times. Refrigerate until time to serve. Reminder: due to the mayonnaise this dish must remain cool.
Ingredients
- Four medium red potatoes
- One small Vidalia onion diced. (Vidalia onions are sweet)
- Two medium celery stalks chopped into small pieces
- 1 cup Mayonaise (I prefer Helmans)
- Three hard boiled eggs sliced (As shown in the above photo)
- Salt and pepper to taste
- Paprica
Instructions
- Submerge potatoes in water using a 4 quart pot. Bring to a boil then turn the heat down to medium. Keep on medium heat for 20 minutes. I put a paring knife through the potatoes to make sure they are soft, but not mushy.
- Take the pot off the heat, drain and fill with cold water. Allow the potatoes to cool for perhaps 20 minutes or so, then place them on the counter.
- Using a paring knife gently peel the skins from the potatoes and remove any ruts.
- Cut the potatoes in half, dice them into small squares, then put them in a large bowl. See photos above.
- Gently stir Mayonnaise into the potatoes. Add salt and pepper to taste.
- Gently fold in diced onion, and chopped celery.
- After mixing gently scrape the ingredients into a 8 by 8 inch ( 20 by 20cm) casserole dish.
- Slice the boiled eggs and place on the top of the potato salad. See photo above.
- Sprinkle with paprika.
Voila!! This dish is always a hit and the first to go at gatherings!
Cathy Dee 