Lindy's Family Potato Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This potato salad has been around my home forever. Although I do try to make different kinds of potato salads, when it comes to one being requested, this is the one. I don't put any hard boiled eggs in mine, because I don't like them, but you could put some in if you insist. Read more . Or cut them into halves and put them around the rim, that's what I do when I make this for other people. Ingredients:
about 3 pounds of russet potatoes (try to keep them all the same size for even cooking), skins on |
diced sweet onion, to your taste |
diced celery hearts, with some of the inside leaves, to your taste |
canned black olive slices, to your taste |
diced dill pickles, to your taste |
apple cider vinegar |
salt, pepper |
mayonnaise (i use low-calorie mayo) |
Directions:
1. Place the potatoes in a large pot and cover with cold water. Bring to a simmer and cook until just cooked through (do not overcook or you will have mashed potatoes when you stir, and don't undercook or you will have crunchy potatoes and that's not good, so just when a paring knife goes through the thickest part easily, they are done). Take the pot, drain and run cold water over the potatoes; let the potatoes sit in cool water until cool enough to handle. When cool enough to handle (you do want them still warm) peel them; cut into quarters and then slice about 1/4 inch thick. Place in a large bowl. Sprinkle them with salt and freshly ground pepper, then pour some apple cinder vinegar onto the still warm potatoes and stir. You want a good vinegeriness to them; then add the celery, onions, black olives and pickles, stir; then add mayonnaise to taste (I don't use but maybe 3/4 cup of mayo so the salad does not become a mayonnaise salad, but the vinegar and potatoes and other ingredients shine through). Cover and refrigerate for a couple of hours at least, best over night.
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