Monday, April 16, 2012


It was a lazy Sunday for me.  Got some things done, but mainly just laid around the house.  I even took a nap.  I have been very tired lately, so I guess I needed it.

I made a pork roast and mixed veggies for dinner.  It turned out good.  I wanted to have potato salad too, but didn't get it done in time.  So I am saving it for tomorrow.  I was asked for the recipe, so I thought now would be a good time to give it to you.

I should begin by saying the original recipe is not mine, but my great-grandmother's.  She taught it to me.  I have tweaked it only a little over the years.

Start with as many potatoes as you'd like.  Sometimes I use just a few, other times 5 lbs.  It all depends on how much you want to make.  I usually use Eastern potatoes, but today I had only Russets, so that is what I used.  I took out 8 potatoes tonight.

My great-grandmother always boiled the potatoes with the skins on and then peeled them when it was easy to remove the skins.  My mom  always peeled them first because you burn your hands peeling the potatoes when they are hot.  I do it my mom's way.  So the next step is to peel your potatoes and, if necessary, rinse them off.

Next cut the potatoes into bite-size pieces.  Put them in a pan with cold water and bring to a boil.

Boil for about 20 minutes or until potatoes are done.
Drain the potatoes and put them in a serving dish.  I have my favorite Corning Ware bowl.

Now it's time to add the onion.  I use a whole small onion or half of a large onion.  It all depends on how much onion you want in the salad.  It's a very forgiving recipe.  I have used red, yellow and white onions.  I have used Vidalia and other sweet onions.  I have even used shallots.  Whatever you have.  Chop the onion kind of small and add it to the potatoes.
  Now it's time to add the seasonings.  I use 2 serving spoons of mayo to start.  I had to add some more tonight, but sometimes I don't.  You have to mix it up first to see how much you need.

And now here's my secret.  No one else in my family used/uses this.  I add a serving spoon of ...

That's right, Italian salad dressing.  I usually use the Zesty Italian or Hearty Italian, but this is what I had, so this is what I used.  You don't have to be really particular with this recipe.  Be sure you use 1 part salad dressing to 2 parts mayo.

Then put on salt, pepper and celery salt (not celery seed).  Be generous.  Then mix everything up together.

Taste.  Add mayo, dressing, salt, pepper and/or celery salt as needed.  I find that potatoes really suck up the salt, so I almost always need more.  Usually if I put in salt, I will also add pepper and celery salt.  I don't always need more dressing if I add mayo.  Too much dressing is going to make your salad "soupy".

And that's it!  Put it in the refrigerator to cool down.  Then enjoy!  Please let me know if you make it and how it turned out.  

I love potato salad.  I could eat this whole dish by myself right now.  But I will be good and wait until tomorrow's dinner.


  1. Mmmm that sounds yummy! I'm definitely jotting this recipe down for the future!!!

    Hope you have an awesome week ahead friend :)

  2. Thank you for the recipe! I plan on trying it real soon.I never would have guessed Italian dressing.I add a bit of ranch dressing to my tuna fish to make it moister(?).


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