Classic Potato Salad from Vintage Newspaper Clipping

Classic Potato Salad from Vintage Newspaper Clipping

3 pounds potatoes (10 to 12, medium size)

2 T. vinegar (I use ACV.)

1 small onion finely chopped

6 hard boiled eggs

2 t. celery seed

2 t. parsley

salt and pepper

2 cups Hellman’s mayonnaise

Peel potatoes and boil until tender. Drain and place in a bowl. Sprinkle with vinegar. Cool. Cut potatoes into small pieces. Add onion and five chopped hard boiled eggs. Toss. Sprinkle with half of celery seed, parsley, salt and pepper. Toss. Repeat to cover completely with spices. Stir in mayonnaise and mix thoroughly. Place in serving bowl and garnish with remaining hard boiled egg, sliced, green pepper, parsley and paprika. Chill. Do not substitute any other mayonnaise for Hellman’s (Best Foods west of the Mississippi). Potato salad tastes better the second day. Yield: 10-12 servings

Note: This recipe comes from an old newspaper clipping.


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