Potato Salad, A Family Favorite

The one thing that I am usually asked to bring to family gatherings is my potato salad.  It is pretty simple, but does require a little lead time to marinate the cooked potatoes and chopped onion in some Italian dressing.  A few hours is fine, but overnight works better.

Potato Salad
Serves 6

  • 6 potatoes, peeled, quartered, boiled
  • 1/2 small onion, finely chopped
  • 1/4 cup Italian salad dressing
  • 1/4 cup dill pickles (or dill relish, well drained)
  • 3 eggs, hard boiled
  • 1/4 cup mayonnaise (start with less, add more as needed)
  • 1 Tablespoon prepared mustard
  • Paprika (optional)

Chop cooled boiled potatoes into small pieces in bowl, add onion and Italian dressing and mix well. Cover and refrigerate for at least an hour or overnight (the longer the better). Finely chop eggs and pickles, add to potatoes and mix well.  Plop the mayonnaise on top of the potatoes and add the prepared mustard to the mayonnaise, mix them together and then stir everything together.  (I would suggest starting with a couple of heaping tablespoons of the mayonnaise at first, and then add more if needed. I never measure so am guessing at most of these quantities.)  Sprinkle a little paprika on top to make it pretty.
Feel free to change any of these quantities according to your own taste, but one of the secrets is not skimping on the eggs.



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