RCI-VG.002.0047.001
Grammy's Potato Salad
Grammy's Potato Salad This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor. Makes about 10 servings.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- California long white potatoes3 pounds
- hard boiled eggs3 unitchopped
- onion1 mediumminced
- 3/4 cup
- 1/4 unit
- 1 tablespoon
- 1/2 teaspoon
- 3/4 tablespoon
- 1 unit
- 1 unit
- 1 unit
Method
1
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
15 minutes
2
Peel the potatoes by scraping them lightly with a knife and cut them into 1/2 inch cubes.
5 minutes
3
Place potatoes in a large bowl and let them come to room temperature.
30 minutes
4
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
2 minutes
5
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
2 minutes
6
Add salt and pepper to taste. Stir lightly to combine.
2 minutes
7
Place in large serving bowl and sprinkle with paprika.
1 minutes
8
Cover and refrigerate until ready to serve.
15 minutes