Red Potato Salad

In ‘Mary Mac’s Tea Room’

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 1⁄2 lbs  red potatoes, unpeeled and diced
• 6  hard-cooked eggs, peeled and chopped
• 1  cup bread and butter pickles, diced
• 2  cups  diced red onions
• 1⁄3 cup  corn oil
• 2  cups mayonnaise
• 1  tablespoon cider vinegar
• 1⁄2 teaspoon  celery salt
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Place the diced potatoes in a stockpot and cover with water.
2. Bring to a boil over med-high heat; reduce the heat and simmer, cooking for about 15 minutes.
3. Drain and let cool.
4. Place in a large bowl; add the hard-cooked eggs, the diced pickles, and red onions, stirring to combine.
5. In a separate bowl, whisk together the oil, mayonnaise, vinegar, celery salt, salt, and pepper.
6. Add to the potato mixture, mixing to combine.
7. Refrigerate for several hours or overnight, until well chilled.