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Yield: 4 to 6 servings
- 2 pounds cooked potatoes
- 1/4 cup cider vinegar, divided
- 1/2 cup olive or vegetable oil
- salt and pepper, to taste
- 3 hard-boiled eggs, shelled and diced
- 1/2 cup chopped green onions
- 2 stalks celery, chopped
- 1/4 cup chopped sweet pickles
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh parsley
Slice the cooked potatoes while they are still warm, and sprinkle with half the vinegar. Mix the remaining vinegar with the rest of the ingredients and toss with the potatoes. Refrigerate until ready to serve.
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Not sure if there is really
Not sure if there is really one official way to make potato salad. In our family, we have always and solely used mayo. Never, ever vinegar.
The rest is just what is normal for potato salad, with one caveat: put 'stuff' in, taste it, add more 'stuff', taste again. When YOU love it, so will everyone else.