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Potato Salad with Egg

From Lynne Wilson


2 lbs. white, all-purpose potatoes
3 eggs, hard-boiled, chopped
2 Tbsp. parsley, chopped
¼ cup salad oil
2 Tbsp. cider vinegar
1 tsp. salt
¼ tsp. freshly ground pepper
½ cup mayonnaise


Cook the whole, unpeeled potatoes in boiling water until fork-tender. Don’t overcook. Drain and cool slightly until cool enough to handle. Peel and cube the potatoes while they are still hot and place them in a large mixing bowl. Add the chopped eggs, parsley, oil, vinegar, salt, and pepper. Stir until well mixed. Let the potatoes marinate for at least 1 hour or until coo. Stir in the mayonnaise and chill before serving.