This recipe comes from Carol, a friend of mine at work. Carol doesn’t share just any old thing when it comes to work-lunch potlucks. Last time around she brought this stellar potato salad. Everyone loved it! Which is why I am posting on the site. Thanks Carol!
CAROL’S NOTES:
My mother made the best potato salad. However, when I tried to make it her way, it never tasted the same so…
I decided I would experiment with my own recipe until it tasted like hers. My father-in-law wanted me to package and market my potato salad… that isn’t going to happen 🙂
5 lbs. of (white) Idaho potatoes cooked with skins on
1 dozen large (white) eggs – hard boiled
1 jar of “Spin Blend” salad dressing (add more salad dressing for a moist salad)
2 C. chopped onions (white)
1/2 C. chopped chive greens (for color)
- Cook white potatoes with the jackets on until you can inset a fork in them, but they do not fall apart
- Cool, peel and dice in a large bowl
- Boil eggs (in the shell) until done. Cool in cold water (or ice water). Remove shells and dice, add to potatoes
- Add onions and chopped chives
- Mix in one jar of Spin Blend salad dressing depending on the amount of potatoes and eggs (Spin Blend can be found at the grocery store in the same isle as Mayo)
- Mix well
- Salt and Pepper to taste