Potato salad is a great dish, and it works perfectly for so many different types of events. It can be a casual side to bring to a picnic, or it can be a delicious choice at an elegant brunch.
I originally got this potato salad recipe from one of my mom’s recipe books. It’s an old book, and I think it used to belong to her mom. And all the recipes in it are delicious – good, old-fashioned homemade food.
I’ve made a few modifications to it since then, and it’s really become my favorite. I hope you like it just as much as I do!
Potato Salad
Preparation Time: 10m Cooking Time: 15m Total Time: 20m
Servings
Serves 8.
Ingredients
6 to 8 medium potatoes, peeled
2 tbsp vegetable oil
2 1/2 tbsp cider vinegar
1 tbsp parsley, minced
1 small onion, minced
3/4 cup celery, diced
1 tsp salt
1/2 tsp ground black pepper
3/4 cup mayonnaise
Instructions
- In a large pot, boil the potatoes until they’re soft but not mushy – about 10-15 minutes.
- They should be soft enough to eat, but they should still be firm enough that you can mix the potato salad without ending up with mashed potatoes!
- You can cut the potatoes into smaller chunks before boiling them, to help them cook faster and more evenly.
- Dry the potatoes and dice them into half inch to an inch cubes.
- While the potatoes are boiling, prepare the rest of the ingredients and mix them in a large salad bowl.
- Add the potatoes to the bowl. Toss the salad until the potatoes are all well coated. And now all that’s left is to serve the salad!
Tips
- If you don’t want to use regular mayonnaise, you can use low-fat. I find that it’s not too noticeable with the other ingredients, especially the vinegar.
- I’ve also used Miracle Whip to make this for my husband, and he loved it. I didn’t like it, but then, I don’t like Miracle Whip.
- I tend to prefer potato salads with peeled potatoes, but if you prefer it with the peel on, there’s really no reason to peel the potatoes. Just be sure to wash them carefully!
- I like the salad with or without the parsley. And as often as not, I don’t have any, and the salad is still great.
- The original recipe called for 1/2 a teaspoon of fennel seeds. It definitely adds a little something, and I like to add them in every so often.
- Don’t be afraid to tweak the recipe a bit. There are lots of herbs and spices you can add, like cumin, oregano or cilantro, to make it the best potato salad recipe for you, too!