Lindy’s Family Potato Salad

Peppers Stuffed With Quinoa and Spinach
Peppers Stuffed With Quinoa and Spinach
February 10, 2019
Homemade Cracker Jacks for the Entire Family
Homemade Cracker Jacks for the Entire Family
February 10, 2019

Ingredients:

  • About 3 pounds of russet potatoes (try to keep them all the same size for even cooking), skins on
  • Diced sweet onion, to your taste
  • Diced celery hearts, with some of the inside leaves, to your taste
  • Diced celery hearts, with some of the inside leaves, to your taste
  • Canned black olive slices, to your taste
  • Diced dill pickles, to your taste
  • Apple cider vinegar, about 1/2 cup or to taste
  • Salt and freshly ground pepper
  • Salt and freshly ground pepper
  • Mayonnaise (I use low-calorie mayo)

Instructions:

  1. Method
  2. Step 1
  3. Place the unpeeled potatoes in a large pot and cover with cold water. Bring to a simmer and cook until just cooked through (do not overcook or you will have mashed potatoes when you stir, and don’t undercook or you will have crunchy potatoes and that’s not good, so just when a paring knife goes through the thickest part easily, they are done).
  4. Step 2
  5. Take the pot, drain and run cold water over the potatoes; let the potatoes sit in cool water until cool enough to handle.
  6. Step 3
  7. Cover and refrigerate for a couple of hours at least, best over night.

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