THE ORIGINAL POTATO SALAD
Equipment
- Large pot
- Bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 2 lbs. potatoes 5 to 6 medium, peeled and cut into 3/4-inch chunks
- 1 cup Mayonnaise
- 2 Tbsp. vinegar
- 11/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs chopped (optional)
Instructions
Hard Boil 2 Eggs
- Place your eggs in a pot and cover with cold water by 1 inch.
- Bring to a boil over medium-high (3-4 heat setting) heat,
- Then cover, remove from the heat and set aside 8 to 10 minutes.
- Drain, cool in ice water and peel.
- Once cooled, chop into small peices
Potatoes
- Cut potatoes into cubes about 3/4 inches. Then add to bowl.
- When all the potatoes are cut up, put the potatoes in large pot.
- Cover potatoes with water, about an inch higher than the potatoes.
- Bring to a boil over medium-high (3-4 heat setting) heat.
- When the water comes to a rapid boil, Reduce heat to low (1-2 heat setting) and simmer until potatoes are tender, about 10 minutes.
- Drain and cool slightly.
Dressing
- In a medium sized bowl, add: 1 cup Mayonnaise, 2 Tbs vinegar, Add 2 Tbs vinegar, 1/4 tsp. ground black pepper, 1 tsp. sugar, 1 1/2 tsp. salt
- Using a whisk, stir well.
Celery & Onions
- Chop 1 cup celery into small pieces
- Chop 1/2 cup on onion into small pieces
- Add potatoes, celery, onion and eggs to the bowl and toss gently
- Add Dressing and toss gently. Making sure that it is all covered