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Grandpa’s Potato Salad
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Description
There are a zillion ways to make potato salad, but this is by far my favorite – the way my grandpa made it. Before adding mayo, the warm potatoes are dressed with a vinaigrette which gives a great punch of flavor. Green olives may sound odd in potato salad, but don’t leave them out – you’ll regret it. This salad is best if refrigerated 24 hours before eating.
Ingredients
- 5 pounds Potatoes
- ⅓ cups Canola Oil
- ¼ cups Red Wine Vinegar
- Pepper
- Salt
- Celery Salt
- 1 cup Diced Yellow Onion
- 1 cup Diced Celery
- ¼ cups Chopped Green Olives With Pimento
- 3 whole Hard Boiled Eggs, Diced
- 1-½ cup Regular Or Light Hellman's Mayonnaise
Preparation
Peel potatoes. Cut into chunks and boil in salted water until firm, but soft enough that they can be easily stabbed with a fork.
While potatoes are boiling, prepare vinaigrette in a small bowl. Whisk together oil and vinegar and add salt, pepper and celery salt to taste. Note* Feel free to adjust oil/vinegar ratio to your liking – you might not like as much vinegar as I do.
Drain potatoes and place in large bowl. Pour vinaigrette evenly over potatoes and stir lightly. Allow potatoes to cool to no longer steaming and add veggies, olives, eggs and mayo. Stir gently combine. Note* You may want to adjust mayo depending upon your preferences. Start with a cup and add more if you prefer your salad more creamy.
Salad is best if it has a day to refrigerate before eating.
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