Marion's Potato Salad

Recipe by Arritwin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes in a large pot of water until fork tender.
  • Potatoes should not be splitting their skins.
  • Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
  • Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
  • When cool, peel potatoes and eggs.
  • Discard potatoes skins and eggshells.
  • Cut potatoes into bite size pieces and put in a very large bowl.
  • Coat with vegetable oil.
  • Add vinegar to oiled potatoes.
  • Add black pepper, onion powder, dill, parsley, salt; mix well.
  • Taste. Add more salt or other seasonings if potatoes still taste bland.
  • Add dried mustard and mix well.
  • HINT: Do not add more mustard.
  • Add Hellmann's mayonnaise one cup at a time.
  • You may not need to use the whole jar.
  • Potatoes should be well coated, but not covered in mayonnaise.
  • Chop eggs into quarters.
  • Reserve 1 whole egg for garnish.
  • Add to potato mixture and stir gently.
  • Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
  • Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
  • Sprinkle top with a light dusting of paprika and a bit of dried parsley.
  • In center of bowl, place slices of the hard boiled egg reserved for garnish.
  • Allow to chill at least 4 hours in the refrigerator.
  • Repeat frequently for a happy summer.
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