Potato Salad

6 ingredients
7 steps

Ingredients

  • 2 chopped onions
  • 1/2 doz. hard-boiled eggs, chopped
  • 1/2 c. chopped fresh parsley
  • 1/2 c. olive oil
  • 1/2 c. white vinegar
  • salt and pepper to taste

Directions

  1. 1
    Boil approximately 5 pounds unpeeled Idaho potatoes in salted water until they pierce easily with a fork, being careful not to overcook.
  2. 2
    Remove from water; peel and dice potatoes.
  3. 3
    Place in a large ceramic or glass bowl.
  4. 4
    Mix remaining ingredients with potatoes thoroughly.
  5. 5
    Refrigerate, covered, overnight.
  6. 6
    This potato salad will keep very well refrigerated.
  7. 7
    Improved with age.

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