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“Potato salad is always popular with my family. This one is very good I thought and since I am not overly wild about mayonnaise, it is one of my favorites.”
1hr 30mins

Ingredients Nutrition


  1. Put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm.
  2. To make the vinaigrette: whisk together the vinegar and salt in a small bowl.
  3. Gradually whisk in the olive oil until an emulsion forms.
  4. Whisk in the parsley and pepper.
  5. Pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes.
  6. Add more dressing if the mixture is too dry.
  7. To serve immediately: garnish the salad with chopped parsley and hard-boiled eggs.
  8. You may cover the potato salad and refrigerate for up to 6 hours.
  9. Bring to room temperature and garnish before serving.

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