Potato Salad
2 1/2 lbs. potatoes
1/3 c. cider vinegar
1/4 c. oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
4 hard cooked eggs,
chopped
1/3 c. onion, chopped
2 tbsp. minced parsley
1/2 c. mayonnaise
1/3 c. cider vinegar
1/4 c. oil
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
4 hard cooked eggs,
chopped
1/3 c. onion, chopped
2 tbsp. minced parsley
1/2 c. mayonnaise
Cook washed, unpeeled potatoes in boiling salted water until tender or cook in
pressure cooker. Meanwhile, in a small bowl, beat together with a fork,
vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender,
drain and remove skins. Slice or cube into large bowl, while potatoes are still
hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over
potatoes.
DO NOT TOSS.
Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly.
Enjoy!
pressure cooker. Meanwhile, in a small bowl, beat together with a fork,
vinegar, oil, sugar, salt and pepper. Set aside. When potatoes are tender,
drain and remove skins. Slice or cube into large bowl, while potatoes are still
hot, add egg, onion, parsley and toss lightly. Beat oil mixture again. Pour over
potatoes.
DO NOT TOSS.
Let marinate at room temperature for 1 hour. Add mayonnaise and toss lightly.
Enjoy!
| Directions |
| Ingredients |
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