Linda's Old-Fashioned Potato Salad

READY IN: 50mins




  • Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
  • Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
  • Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
  • When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
  • Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
  • Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
  • Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
  • Add to potato mixture, and carefully mix together.
  • Adjust flavor with salt, and lots of freshly ground pepper.
  • Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
  • Makes 4-6 servings.