Potato Salad

Potato Salad

Yield: 12 Servings

Potato Salad

I can see myself sitting at Mom's little white table in the kitchen at the cottage, endlessly cutting potatoes for the salad. And, needless to say, loving every minute of it!


  • 8 to 10 potatoes - good-sized - not bakers (adjust to the number of people who are eating)
  • 4 to 6 stalks celery, crisp
  • 1 Vidalia onion, good-sized
  • 1 splash oil and vinegar to marinate
  • Mayonnaise


  1. Cook potatoes until still firm - don't cook until well done! Cool thoroughly.
  2. Dice celery and onion and put into a big bowl.
  3. Dice potatoes and stir carefully so you don't make mush out of them.
  4. Splash oil and vinegar over the top.
  5. Stir carefully again and marinate for an hour or so.
  6. Add mayo, salt and pepper and fold in carefully.
  7. Garnish as desired; sliced tomatoes and hard boiled eggs are nice.


Recipe last updated: January 2nd, 2021 at 03:07 pm

Source: Barb Louison's Cookbook

Ah, summertime!!

Incidentally, a couple of dollops of sour cream makes it evuen better. After all, you don't have potato salad every day!

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