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Courtesy The Gourmet Review

Old Fashioned Potato Salad. That’s right, this recipe is complete with mayonnaise, which I almost never use any more – even with potato salad!

Summer always brings back memories of my mother’s potato salad. I must admit, this salad just gets better as it sits in the refrigerator, so don’t worry if you have  leftovers.

The nice thing about this recipe is that the layers must sit overnight  in the refrigerator, so most of the work is finished a day in advance.  Perfect with a barbecue.




9 large russet potatoes or 4 cups peeled

12 hard boiled eggs sliced

2 cups sweet onions diced

4 teaspoons white wine vinegar

4 teaspoons celery seed

2 cups diced celery

1 30 ounce jar of Best mayonnaise (or light mayonnaise)

1/2 cup chives cut in 1/2 inch pieces for garnish on top

salt and pepper



Boil about an inch of water in a large stock pan. Place the insert (sometimes reffered to as a steamer) into the pan.  Potatoes should not touch the water.

Add potatoes in an upright position and cover. Steam for approximately 50 minutes or until a knife can easily cut through the potatoes, but not so long that the potatoes become soft. You may have to replenish water under the insert while the potatoes are cooking. Make sure the pan doesn’t burn, as the water will evaporate during the cooking process.

Remove potatoes and cool. Slice and layer in bowl as follows, until you have used up all the potatoes. To assemble,  place one layer of sliced potatoes (approximately l cup).Next, add diced onion (1/2 cup). Lightly sprinkle white wine vinegar (approximately 1 teaspoon and  celery seed (approximately 1 teaspoon). Repeat layers until all the potatoes are used up. This recipe calls for four layers, but you can vary quantity.

Place in refrigerator overnight.

Next day, add sliced hard boiled eggs and diced celery to potatoes. Add mayonnaise and lightly mix. Be careful not to over mix. Taste. Top with  additional celery seed,  as well as salt and pepper. Let sit in refrigerator until serving for at least 2 hours. Top with chives as garnish.


– The Gourmet Review




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