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THE ORIGINAL POTATO SALAD

Course Salad, Side Dish
Cuisine American
Keyword Vegetarian

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