Potato Salad, from Bruce Moffitt Recipes.com POTATO SALAD This is my mother's old recipe, and about as good as it gets, which is very, very good! The trick here is to add the diced vegetables, and the oil and vinegar while the potatoes are still warm. As the mixture chills, the flavors will then blend nicely into the potatoes. The mayonnaise and eggs should be added after the mixture has chilled a bit to prevent any possible chance of spoilage. Try not to break the potatoes up too much when mixing. Boil until tender and cut into 1/2 inch cubes, 6 peeled medium potatoes. New red potatoes are probably the best, though all are good. Add potatoes to: 1 medium onion, coarsely chopped 1 medium dill pickle, diced 2 large celery stalks, diced 1/4 c. green chile, chopped, and/or 1/4 c. diced green pepper Toss all together, then sprinkle over salad: 1/4 cup vinegar 1/2 cup salad oil 1 tsp. dry mustard 1/3 tsp. celery seed good grind of black pepper pinch of salt Mix gently, let cool off for a while, then add: 4 sliced hard boiled eggs 3/4 cup mayonnaise Mix together. Serve immediately, or chill well and keep cold before serving. Garnish with paprika and sprigs of parsley or watercress. Return to previous page