Name: This 100-Year-Old Potato Salad Recipe Is the Only One I Ever Make
Prep time: 15 min
Cook time: 20 min
Total time: 24 h 35 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds medium red-skinned potatoes; 1/2 cup finely chopped red onion; 1/3 cup white vinegar; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 4 large hard-boiled eggs , peeled and chopped; 3 tablespoons chopped fresh parsley leaves; 1/3 cup vegetable oil; 1 cup mayonnaise

Ingredients

8 serv.

3 pounds medium red-skinned potatoes
1/2 cup finely chopped red onion
1/3 cup white vinegar
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
4 large hard-boiled eggs , peeled and chopped
3 tablespoons chopped fresh parsley leaves
1/3 cup vegetable oil
1 cup mayonnaise

Instructions

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1 Place the potatoes in a large pot and add cold water to cover by about an inch. Bring to a boil over high heat, then reduce the heat to medium and simmer until tender, about 20 minutes. Strain the potatoes and set aside to cool for 15 minutes.
2 Meanwhile, in a small bowl, stir together the red onion with the vinegar, salt, and black pepper. Set aside.
3 Slice the cooled potatoes 1/4-inch thick and spread about a third of them in the bottom of a large bowl. Scatter a third of the eggs and parsley over the potatoes. Whisk the oil into the onion mixture, then spoon about a third of it over the potatoes. Repeat, adding two more layers.
4 Chill, covered, 1 to 24 hours. Gently fold in the mayonnaise. Season to taste with additional salt and pepper, and serve. Refrigerate, covered for up to 3 days. Love the recipe? Leave us stars and a comment below!