Friday, July 4, 2014

Potato Salad

I really love my Italian Potato Salad recipe, which is super easy to make and includes bacon, but if I had to choose, I would make this potato salad recipe on a holiday.  It's a little more labor intensive, but the outcome is amazing!  Yep, I am saying that about a dish that contains mayonnaise, an ingredient I dislike in almost every other recipe except my husband's egg salad and a recipe I have for black bean dip from Kaya in Pittsburgh.  

Happy Independence Day to you and your family! 

Potato Salad


5 lbs medium size red skin potatoes
1/2 C extra virgin olive oil
1/4 C apple cider vinegar
1 1/2 C mayonnaise
8 hard boiled eggs - chopped
3/4 C celery - diced
3 T chives - minced
2 tsp kosher salt 
1/2 tsp coarse ground black pepper 


Rinse and scrub the potatoes before placing them in a large pot.  Cover them with cold water, then bring them to a boil. Cook uncovered until the potatoes are easily pierced with a sharp knife.  Drain the potatoes in a colander.  

When the potatoes have cooled enough to touch, peel them and cut them into 1 inch pieces.  Place them in a large serving dish, then add the oil, vinegar, salt and pepper while they are still warm.  Gently stir the potatoes, and allow them to cool.  

When the potatoes have cooled to room temperature, add the mayonnaise, eggs, celery, and chives.  Gently stir, then place the potato salad in the refrigerator until ready to serve.  

Recipe Notes

I use organic potatoes and Hellmann's Real Mayonnaise in this dish.  

Typically, it takes about 35 minutes to cook the potatoes, but that can vary depending on the size of the potatoes I buy.  


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