RCI-VG.001.0006.001
Grammy's Potato Salad
Side dishes | US Cuisine thumb|Grammy's Potato Salad This is a classic New England potato salad. C
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- California long white potatoes3 pounds
- hard boiled eggs3 unitchopped
- onion1 mediumminced
- mayonnaise3/4 cup
- sweet pickle juice (from jar of pickles)1/4 unit
- dried parsley1 tablespoon
- celery seed1/2 teaspoon
- sugar3/4 tablespoon
- salt1 unit
- pepper1 unit
- paprika1 unit
Method
1
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
2
Peel the potatoes by scraping them lightly with a knife and cut them into 1/2 inch cubes.
3
Place potatoes in a large bowl and let them come to room temperature.
4
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
5
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
6
Add salt and pepper to taste. Stir lightly to combine.
7
Place in large serving bowl and sprinkle with paprika.
8
Cover and refrigerate until ready to serve.