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Jan 10, 2007 01:05 AM

potato salad with egg, onion, celery, and vinegar?

My mother used to make a family favorite potato salad with sliced eggs, mayo, minced onion, diced celery, and vinegar. She never wrote down the directions and my experiments haven't got it right. Anyone have a similar recipe with proportions?

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  1. Sounds like the one I make: Cook 3-4 yukon gold type potatoes; drain, peel and dice. In large bowl, beat 1 Tb oil, 3 Tb vinegar w/ s&p, add potatoes, stir and chill for an hour or three to let absorb, stir every now and then. Meanwhile mince 1/4c onion, dice 1 stalk celery (with leaves), 2 hb eggs, and parsley. Add mixture to potatoes along w/ s&p and about 1/2 c mayo to start (we like ours dry-ish) and more to taste. Basic and tasty.

    2 Replies
      1. re: Nukedli

        My mother-in-law taught me to make it this way too, must be a famous old fashioned recipe.
        6 potatoes in boiling water for 25-30 min, last 10 minutes add 2 eggs. Cut potatoes as you like, salt and pepper and olive oil (she was Italian!) and toss to coat. Add eggs, and chopped onion,celery and some shredded carrot. Dressing was mayo, oil and vinegar, some dry mustard powder, whisk this and then thin with milk or half and half and whisk a little more until it looks like whipped cream. Mix all and let sit a few hours.

    1. I make one similar to these but do not use any mayo. Dressing is vinegar & oil, salt & pepper and whatever seasonings I want. Sometimes it's really garlicy, others more herby. I do love mayo but usually my potato salad dressing is pretty much just a vinaigrette.

      Now I want to cook on the grill and have this salad. :)

      1. Whether you are going to use mayo or not the key is to getting the vinegar on the potatoes while they are hot. I use russets and boil them whole adn unpeeled. When they can be pierced with a fork easily, drain and peel, breaking the potatoes up into a bowl. Toss gently with vinegar(I like cider vinegar)and season with salt and freshly ground black pepper. Allow to stand until cool and then add what ever else you plan to use in the potato salad

        1. I make a similar salad only I call it "Baked Potato Salad" because I find that baking the potatoes makes them a lot less watery than boiling (and a bit healthier). Just pierce and bake like normal but remove when they're tender but not "baked potato soft". Cut them up while hot and then dress. Tip here...when baking potatoes, use a muffin tin! You can stand them on end in the cups and they don't roll or need any sort of wrapping etc. We used to do this when cooking for a crowd (25-80 at weekly church dinners) and it works great!