Potato Salad


Chef’s knife, Large Pot Measuring spoons, Vegetable peeler


5 lbs. of Potatoes (white skinned potatoes)
2 cup Mayonnaise
2 teaspoon cider Vinegar
1 teaspoon prepared mustard (optional) 2 tablespoons finely chopped onion (optional) 2 tablespoons finely chopped carrot (optional) 1 teaspoon sugar (optional) 1/2 teaspoon paprika
Parsley Garnish (chopped)
White pepper


Bring a pot of salted water to a boil. Cook peeled potatoes for 15 to 20 minutes. Cool overnight in refrigerator.

In a large bowl, mix together thinly sliced potatoes, mayo, vinegar, sugar, mustard, parsley, salt, and pepper. Chill in the fridge overnight. The next day taste and adjust seasoning (add mayo, salt, etc.).

NOTES my mother at times would only go to one deli to buy salads like potato, macaroni, and cold slaw then somewhere else for the cold cuts and then it was off to the bakery for the rolls and rye bread. I guess we are a picky bunch when it comes to food. P.S., Even the pickles came from a special pickle store!

Suggestions: heat 1 cup water, 1 cup white vinegar, ½ cup sugar in a small sauce pan. Pour warm over potatoes and marinate overnight. Drain and make salad.

Use a waxy white skinned potato type as they tend to hold together better then russets.

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