Old-fashioned potato salad made creamy with real mayonnaise.
Author: Martha | Simple Nourished Living
2poundsred potatoes, about 8 medium
1-½teaspoonssalt, plus more to taste
½teaspoonground black pepper
3hard-boiled eggs, peeled and chopped
2stalks celery, finely chopped
2largescallions, thinly sliced
Place the potatoes in a medium (4 to 6 quart) saucepan and add enough water to cover them an inch. Bring to a boil over high heat, cover and then simmer over low to medium low heat until tender, about 25 to 35 minutes. You will know they are done when you can insert the tip of a sharp knife easily, without resistance.
Immediately drain the potatoes and allow them to cool slightly. When they are cool enough to handle, cut them into bite-size pieces with a serrated knife. (This will help keep the skins intact.)
Place the chopped potatoes in a large bowl. Drizzle the lemon juice and olive oil over them and sprinkle with salt and pepper. Toss gently and then place the bowl in the refrigerator while you prepare the remaining ingredients.
Add the eggs, celery, scallions. Blend the mayonnaise with the vinegar and then drizzle over the potato salad.
Gently stir everything together until all pieces are coated with the mayonnaise. If it seems dry, add more mayonnaise. Season to taste with salt and pepper.
Serve at room temperature or chilled.
Variations and Additions:
Sprinkle the top of your salad with paprika.
Substitute ½ cup finely chopped red onion for the scallions.
Add 2 tablespoons dijon mustard with the mayonnaise.
Add 3 tablespoons sweet pickle relish with the mayonnaise.