Barb’s Potato Salad

Now that the weather has warmed up, and barbecue season is upon us, it is time for fresh made potato salad! While this takes some time to prepare, it is well worth the time spent in the kitchen. And, the recipe makes enough that you will have potato salad for a couple of days, or enough to bring as a side dish to a party!

Potato Salad

Ready to get started?

Ingredients
6 large red potatoes
1 large onion
3 stalks of celery
1/3 cup of really good Italian salad dressing (I used Newman’s Family Style Italian)
Mayonnaise
5 hard boiled eggs

Scrub the potatoes really well to ensure that there is no dirt on them.

6 red potatoes

Sometimes on the red potatoes it accumulates in the regions where there are eyes. Cut the potato into 3 segments, and then cut those segments in 6 pieces.

Add these to a kettle of water to which salt has been added. From when you turn the water on to when the potatoes will be done is about 15 minutes. I check on them at 5 minute intervals to make sure that they do not overcook, and to stir. When they are done, drain them in a colander and run cold water over them to stop the cooking and cool them down.

Cooked potatoes

Let them sit for about 5 minutes so they will be cool to handle for cutting them up. Next cut the potatoes into bite size pieces.

Bite size pieces of potato

Then chop the onion so that it is finely chopped. Next, wash the celery really well and chop all three stalks to about the same size that you chopped the onions.

Onion and celery added

Stir the mixture to combine, and then add the salad dressing.

Dressing and dill added, and all stirred up

Refrigerate this for a couple of hours to let the flavors meld. Before serving, chop up 4 of the eggs and add to the salad.

Egg added

Next add the mayonnaise a spoonful at a time until you achieve a lovely coating on the potatoes.

Tonight I will be serving this alongside grilled tri-tip sandwiches with cheddar on sourdough bread!

Serve it up!

Yum!