Ingredients
- 5 lbs Potatoes....both little reds and little whites
- 2 tablespoons apple cider vinegar
- 1 cup good Mayonnaise
- 1 medium red onion diced or 3 diced scallions (whichever you prefer)
- 2 tablespoons chopped fresh parsley
- Salt and Pepper to taste
Recipe Description
Everyone has a Potato Salad recipe and some of us have one passed down from our Mothers and Grandmothers. But, I will tell you this one is probably the best one I have ever tasted. It is a combination of two recipes that were given to me years ago. I took both recipes and methods and tweaked it a little for this. I have to say whenever I am asked to bring something to a party or backyard barbeque I bring this and there is never any left!
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Recipe Directions
Rinse potatoes and place in large pot, unpeeled. Cover with cold water and bring to a boil. Add 1/2 tablespoon salt and let boil for about 30 minutes or until potatoes are fork tender. Drain and place potatoes in shallow bowl. Let cool on counter for 15 minutes. Add vinegar to warm potatoes and gently stir to ensure vinegar is absorbed into all potatoes. Cover with plastic wrap and place bowl in fridge overnight.The next day make the dressing by putting mayo into a bowl, add salt and pepper and a little warm water to thin it out. Chop the onions and parsley. Slice the potatoes as thin as possible and place them along with the onions and parsley back into a large bowl. Pour dressing on top and gently mix. Place back in fridge to chill. Before serving sprinkle with a little additional finely chopped parsley. Enjoy!!
