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I have to share this recipe with you. Whenever I am invited to a barbecue, everyone asks me to bring the same thing- my potato salad.
This has to be the easiest recipe around and it is always a crowd pleaser, so I wanted to share this with all of my members.
I have been making this potato salad over 20 years and I don’t remember where I got the original recipe from. Of course, I have tweaked it a little here and there over the years (I couldn’t help myself).
In my house, we have made it a tradition that this potato salad does not make an appearance until the 4th of July. After that, I make it the rest of the summer.
The recipe calls for 1 dz. hard boiled eggs, so make sure you check your eggs for freshness.
Check your eggs for signs of cracks. Since fresh eggs are harder to peel it is best if you purchase your eggs a week prior to boiling.
You can test the freshness of the eggs by placing them into a glass of water. The freshest eggs will lie on the bottom of the water on its side. As an egg ages the air pocket inside grows so your egg will start to stand up on end. An egg that floats to the top should be discarded.
If you try this recipe, PLEASE let me know what you think.
DIANE’S POTATO SALAD
PREP TIME : approx. 2 hours
5 lb. bag of red potatoes -NOT PEELED -boil whole until fork can pierce skin but not mushy/ DRAIN
2 ½ C Hellmanns mayo –not light
5 TBSP Red Wine Vinegar
3 ¾ tsp Kosher salt
2 ½ tsp Sugar
¾ tsp Pepper
2 ½ C Celery (chopped)
1 ½ C Red onion (diced)
1 dz Hard boiled eggs
Mix mayo and vinegar together—Add salt, pepper, and sugar and mix thoroughly.
Add celery and onions—Next add potatoes WARM (cut into bite size pieces)
Add eggs (sliced) and fold all ingredients together.
(Best when chilled in the refrigerator for a few hours).
Until my next post, make every day a celebration!
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