MARION'S POTATO SALAD
The best potato salad ever eaten. My mother made it for years and I now I have taken the mission of keeping this vital recipe alive. I am not allowed to go to any function without ten pounds of this stuff with me. Be advised: you must understand your fate and immediately find a bowl that you can lug around with you. Enjoy your potato popularity! Hint: You MUST use Hellmann's mayonnaise.
Provided by Arritwin
Categories Summer
Time 1h
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 291.4, Fat 16.1, SaturatedFat 2.6, Cholesterol 82.6, Sodium 257.7, Carbohydrate 32.1, Fiber 2.7, Sugar 3.8, Protein 5.5
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