Potatoes

Mary’s Classic Potato Salad

If it’s possible for potato salad to be perfect, I believe this one is… creamy dressing with tender potatoes topped with never enough hard cooked egg slices.  Yum

My Mom, Mary, makes this for most parties and BBQ’s all through the summer months

It’s such a classic side, we just can’t get enough!

Start by washing 3 pounds of white potatoes.  Place them in a pot and cover with cold water and a healthy sprinkle of kosher salt

Bring to a boil and simmer for 20 -25 minutes until the potatoes can be easily pierced with a fork.  You may need to remove the smaller ones sooner so they don’t overcook

Cool slightly and peel, peel peel

Let’s mix up the dressing

In a large bowl, measure 1 1/2 cups of mayonnaise, 1/2 cup sour cream, 3 tablespoons of  apple cider vinegar, 1 tablespoon of white sugar, 2 teaspoons of kosher salt & 1/2 cup of finely diced onion and combine all ingredients

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Slice the peeled potatoes about 1/4 inch thick and layer on top of the dressing.  Gently fold the potatoes into the dressing giving care to not break up the potato slices but making sure each slice is covered

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Cover and chill for at least 2 hours.  Remove from fridge and gently mix again

Taste and re-season if necessary and top with sliced hard cooked eggs and a sprinkle of paprika

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Enjoy!

Mary's Classic Potato Salad

  • Servings: 6-8
  • Time: 15 mins prep, 25 mins boil, 2 hours chill
  • Difficulty: Easy
  • Print

Ingredients

3 pounds of white potatoes

1 1/2 cups of mayonnaise

1/2 cup sour cream

3 tablespoons of  apple cider vinegar

1 tablespoon of white sugar

2 teaspoons of kosher salt

1/2 cup of finely diced onion

Paprika and sliced hard cooked eggs for serving, if desired

Directions

Wash 3 pounds of white potatoes.  Place in a pot and cover with cold water and a healthy sprinkle of kosher salt; bring to a boil and simmer for 20 -25 minutes until the potatoes can be easily pierced with a fork.  You may need to remove the smaller ones sooner so they don’t over cook

Cool slightly and peel

In a large bowl, measure 1 1/2 cups of mayonnaise, 1/2 cup sour cream, 3 tablespoons of  apple cider vinegar, 1 tablespoon of white sugar, 2 teaspoons of kosher salt & 1/2 cup of finely diced onion; mix to combine all dressing ingredients

Slice the peeled potatoes about 1/4 inch thick and layer on top of the dressing.  Gently fold the potatoes into the dressing giving care to not break up the potato slices but making sure each slice is covered

Cover and chill for at least 2 hours.  Remove from fridge and gently mix again

Taste and re-season if necessary and top with sliced hard cooked eggs and a sprinkle of paprika, if desired

 

 

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