Red Potato Salad

Name: Red Potato Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 1/2 lbs red potatoes, unpeeled and diced; 6 hard-cooked eggs, peeled and chopped; 1 cup bread and butter pickles, diced; 2 cups diced red onions; 1/3 cup corn oil; 2 cups mayonnaise; 1 tablespoon cider vinegar; 1/2 teaspoon celery salt; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by ratherbeswimmin

"In ‘Mary Mac’s Tea Room’"

Download

Ready In:: 1hr
Ingredients:: 10
Serves:: 8

ingredients

2 ¹⁄₂ lbs red potatoes, unpeeled and diced
6 hard-cooked eggs, peeled and chopped
1 cup bread and butter pickles, diced
2 cups diced red onions
¹⁄₃ cup corn oil
2 cups mayonnaise
1 tablespoon cider vinegar
¹⁄₂ teaspoon celery salt
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper

directions

Place the diced potatoes in a stockpot and cover with water.
Bring to a boil over med-high heat; reduce the heat and simmer, cooking for about 15 minutes.
Drain and let cool.
Place in a large bowl; add the hard-cooked eggs, the diced pickles, and red onions, stirring to combine.
In a separate bowl, whisk together the oil, mayonnaise, vinegar, celery salt, salt, and pepper.
Add to the potato mixture, mixing to combine.
Refrigerate for several hours or overnight, until well chilled.