Ingredients: |
Ingredients: 5 pounds red potatoes
1-2 cups Mayo
1 large onion
1/4-1/2 cup water
1/2-3/4 cup Apple Cider Vinegar
1 tabls. oil (vegetable, canola, avocado, whatever you have)
1 teas. dry mustard
Salt & Pepper to taste
|
Directions: |
Directions:Boil whole potatoes gently in large covered pot until knife easily slides through, drain an let cool until you can hold them without burning yourself
Peel potatoes while still warm, then let cool on counter to room temperature
Cut potatoes into about 1 inch chunks, sprinkle with salt and pepper, then chill in bowl covered in fridge for an hour or so- or overnight
Once cooled, mix in just enough oil to loosen potatoes, sprinkle with dry mustard and more salt and pepper, then mix
Blend onion, some vinegar and a little water in a blender or mini chopper until onions are chopped fine, pour into separate bowl or measuring cup
Add some mayo to onion mixture to make the dressing for potatoes
Mix dressing into potatoes, then taste and add salt, pepper, and more mayo, vinegar or water as needed until you get the taste and creamy consistency you want. I usually save a little dressing on the side to mix in just before serving because the potatoes will soak up a lot of it and appear dryer after a couple of hours in the fridge
Chill until ready to serve, just before serving, re-mix and add more dressing if needed
Enjoy!! |
Personal
Notes: |
Personal
Notes: This recipe is really more about adjusting everything as you go.. it's never exactly the same measurements every time. This is because potatoes vary and there are different brands and sizes. Once you make it a few times, you will get the 'feel' for how much of everything to use!!
Options:
To make Lake Deli Penn Dutch Potato Salad- add grated hard boiled eggs
To make Lake Deli Baked Potato Salad- sub half of the mayo with sour cream and add crumbled crispy bacon, chopped scallions and shredded cheddar cheese
|
This recipe for Potato Salad by Little Nanny and Aunt Jen is from