How to Make Potato Salad

Wow your friends with "real" potato salad at your next barbecue. It's not difficult at all. Serves six.

Difficulty:

Easy

Instructions

Things You'll Need

• yellow or red onions
• 5 hard-boiled eggs - 4 diced, 1 sliced (for garnish)
• cooking pots
• 3 lb. russet potatoes
• 1/2 c. mayonnaise
• cucumbers
• celery
• parsleys
• cutting boards
• paprika
• cider vinegars
• celery seeds
• sweet pickles
• wooden spoons
• chef's knives
• salad bowls
• red or green bell peppers
• Celery Seeds
• Celery
• Cucumbers
• Paprika
• Parsleys
• Red Or Green Bell Peppers
• Sweet Pickles
• Yellow Or Red Onions
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Salad Bowls
• Wooden Spoons

1. 

   Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.

2. 

   Peel and dice the potatoes while they are still warm.

3. 

   Add mayonnaise and diced eggs and stir until potatoes are moist.

4. 

   Add salt and pepper to taste, plus any of the following: 1/2 c. chopped sweet or dill pickle (or pickle relish); 1/2 c. celery, chopped fine; 1 tsp. celery seed; 1 or 2 tbsp. Dijon mustard; 2 tbsp. chopped parsley; 1/4 to 1/2 c. yellow or red onion, chopped fine; 1/2 c. seeded and diced cucumber; 1/2 c. red or green bell pepper, chopped fine.

5. 

   Mix all ingredients thoroughly.

6. Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.

7. Refrigerate or keep on ice until ready to eat.

Tips & Warnings

• If you use raw onions in your potato salad, limit the amount to about 1/2 cup, and chop the onions very fine.

• For a tangier salad, mix the warm, diced potatoes with 2 to 3 tbsp. cider vinegar, and then mix with the other ingredients.

• Add more mayonnaise if the salad seems too dry.