Aunt Jean’s Potato Salad

Ingredients

  • 6 or more large potatoes
  • Enough eggs for 1 per potato
  • Olive oil, white vinegar. Slat, pepper, & celery salt
  • mayonnaise
  • celery
  • a sweet onion

Directions

  • Pick a potato of your choice – one of the drier varieties (I usually use russets), Boil them with skins on until tender, but not falling apart.
  • Peel the potatoes when warm, cut in half lengthwise, and slice them into thin slices (about a quarter of an inch or less) – not chunks. Place them in a large glass bowl.
  • Make a dressing, just as you would for a salad, of the oil, vinegar, salt, pepper, and celery salt. I use a cup sized mason jar. Put the last ingredients in a cup sized mason jar or some like-sized container you can close tightly. I’m guessing here, but I think I use about a quarter to a third cup oil, maybe a little less vinegar, and then shake the hell out of it to fully mix. Taste if you like, if it is too sour or too oily you can fix. You end up with a little over half a cup of salad dressing.
  • Add the dressing to the potatoes. Mix gently so as not to mush up the potatoes, and allow to marinate overnight – or at least a while.
  • Hardboil the eggs. Allow to cool, then peel and cut in half and slice to about the same thickness as the potatoes
  • Slice a couple of celery stalks into very thin slices, removing some of the “strings” first if they are outer stalks so they are not tough
    These things can be done the night before serving.
  • Chop the onion finely. Depending on the size of the onion (or my audience) I probably use a half or a little less of an onion. This can be mixed in with the potatoes or just dumped on top of the bowl to be mixed in when you make the salad. The chopped celery can also be added, and the slice hardboiled eggs, just putting them on top until the final step.
  • Some time close to serving, add the mayonnaise – remember that your potatoes already have a bit of oil in them, so you need much less mayonnaise than usual. Add the mayonnaise, and mix all together gently. And you are done.
  • You can put some of the egg slices on top to pretty it up, or a little paprika.
  • Celery is optional in families that don’t like celery – I personally think the added crunch is a requisite, but Keith and Kaitlin don’t.
    Jean Walton

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