Picnic-Perfect Potato Salad |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is one of my top-treasured recipes of Mom's; though the ingredients are simple, it is truly a labor of love because of all the dicing and chopping, which can take a surprisingly long time. (One of the keys is chopping the pickle, celery, olives fairly small-pickle esp.) You'll enjoy this if you have a taste for tangy things; my mom usually served it with barbecued chicken & corn for the perfect summertime dinner. It's also a dish that seems to get better the longer it's in the fridge (within reason), so you can make it a day or 2 ahead. Ingredients:
3 cups diced cooked potatoes |
1 tablespoon white vinegar |
1 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons salad oil |
1/3 cup mayonnaise (or miracle whip) |
2 cups chopped hard-boiled eggs |
1/4 cup chopped ripe olives |
1/2 cup diced dill pickles |
1 cup diced celery |
1 teaspoon grated onion |
Directions:
1. While the potatoes are cooking, dissolve the salt into the vinegar.
2. Dice the potatoes and toss while still warm with the vinegar/salt, pepper and salad oil.
3. Combine remaining ingredients together and toss lightly with a long fork.
4. Add to the potato mixture.
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