Victoria’s Classic Potato Salad

Potato Salad

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Victoria’s Classic Potato Salad

There are many versions of potato salad both family varieties and ethnic varieties.  Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients.  This accounts for regional potato salad variations in the U.S.  Potato salad became popular in the second half of the 19th century.  Cold potato salads evolved from British and French Recipes.  Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes. 

INGREDIENTS

2 Pounds Peeled & Diced Potatoes

½ Cup Mayonnaise

2 Tablespoons Cider Vinegar or Malt Vinegar

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

1 Cup Finely Diced Celery

½ Cup Finely Chopped Onions

½ Cup Chopped Hard Boiled Eggs

2 Tablespoons Freshly Chopped Chives

Place the potatoes in a large pot of water.  Bring to a boil over high heat.  Cook the potatoes for 15 minutes until they are tender.  Drain the potatoes and set aside.  In a large bowl combine the mayonnaise, vinegar, salt and pepper.  Add the potatoes, celery, onions, hard boiled eggs and chives.  Toss and coat thoroughly.  Serve immediately or refrigerate for at least 2 hours.  Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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