Who doesn’t love a good potato salad? If you are looking for the perfect picnic accompaniment, look no further than “Jack’s Potato Salad” sent in by Linda M. Loparco!
Servings: 15-18 | Prep time: 20 minutes | Cook time: 40 minutes
- 5 lbs. of new red potatoes (skin left on)
- 1 tbsp. salt
- 6 eggs
- 3 tbsp. white vinegar, divided
- 1 ½ tbsp. cider vinegar
- 1 cup finely minced sweet onion (you can use dried onion, if so, only about 1 tbsp.).
- 2 teas. celery salt
- 1 teas. white pepper
- 1 teas. poppy seeds
- ¼ cup white sugar
- 1 teas. Dijon mustard
- 3 cups Hellmann’s mayonnaise
- 1/3 cup virgin olive oil
- 1/3 cup canola oil
- Placed washed, unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes.
- Add in 1 tbsp. salt and bring to a boil, reduce heat to a medium bowl, and cook 30-40 minutes, depending on the size of the potatoes. (To reduce the cooking time, cut potatoes into bite-sized pieces. Make sure you check the potatoes with a fork periodically to see when they are finished).
- While potatoes are cooking, bring a medium pot of water to boil, and add in 1 ½ tbsp. of white vinegar, and gently add the whole 6, uncooked eggs, with a slotted spoon. Be careful not to crack the shells! Boil rapidly for 5 minutes, turn off heat and let eggs sit in the hot water for 15 minutes.
- Drain the eggs and under running water, remove the shells. Roughly chop the eggs into large pieces and set aside.
- In a medium bowl, mix the other 1 ½ tbsp. of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar and mayonnaise. Set aside and refrigerate.
- Mix both oils together in a measuring cup (or small container).
- Once the potatoes are cooked, if you have not cut up the potatoes, do so. If you have, place potato pieces in a large bowl and add the mixed oils and gently combine.
- Add in the mayonnaise mixture to the hot, boiled potatoes and gently mix. Add the cooked eggs and gently mix in as well.
- Now, pour the entire contents of the bowl into a sheet pan, spread mixture evenly. Cover with plastic wrap and refrigerate until chilled (below 40 degrees). Once cool enough, place the potato salad into the container of your choice!