Ingredients: |
Ingredients: 2 lbs Yukon gold or red potatoes
6 large eggs, boiled
1 small sweet onion, chopped finely
2 stalks celery, chopped finely
1/4 cup fresh sweet basil, chopped fairly small
1/3 cup red wine vinegar
1 to 1-1/2 cups mayonnaise
1 tsp salt
3/4 tsp ground black pepper
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Directions: |
Directions:To boil eggs, put eggs in a saucepan, cover with cold water. Bring to a boil over high heat. When water is boiling vigorously, put a lid on the pan and turn off the burner. Set a timer for 12 minutes for large eggs, 14 for extra large. When timer buzzes, immediately drain the hot water off of the eggs and run cold water over them to cool them down. (This will prevent you from getting a blue ring around the yolk) Peel and cut into 1/2 pieces, set aside.
Boil potatoes in their skins until tender, but do not over cook, they should be just fork tender, not mushy. While they are still hot, slip the peelings off and cut the potatoes into 1/2" pieces (if you like your potato salad with the skin on, leave it on and cut into cubes), put cubes into large bowl. Immediately, while the potatoes are still hot, sprinkle the red wine vinegar over the potatoes. Toss the chopped sweet basil in with the potatoes. Let sit for 20-30 minutes, until potatoes have come to room temperature. Add chopped eggs, onions and celery and toss. Stir in mayonnaise, salt and pepper.
Cover bowl and put into the refrigerator to chill before serving. |
This recipe for Grandma Helen's Potato Salad is from