Jack’s Potato Salad

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!

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Servings: 15-18  | Prep time: 20 minutes  |  Cook time: 40 minutes

Ingredients:

  • 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

Directions:

  • 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!
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