Choice Potato Salad Recipe
Serving Size / Yield
- 3 lbs. russet potatoes (8 C. cut into small cubes)
- 3 hard boiled eggs
- 3 Tbs. grated onion or 1/3 C. finely chopped onion
- 3 Tbs. olive oil
- 1 Tbs. white vinegar
- 1 C. mayonnaise
- ¾ C. sweet relish
- 1 seeded jalapeno pepper cut in small pieces
- 1 tsp. salt
- water (enough to cover potatoes for boiling)
- 1 ½ tsp. salt
- 2 tsp. lemon juice
Peel potatoes, cut them into small cubes, and soak for 15 minutes. Start boiling the water for potatoes with 1 1/2 teaspoons of salt and the 2 teaspoons lemon juice.
When water comes to a boil, drain the potatoes and add to pot. Reduce heat to medium and cook for 5 minutes or until done. Drain and rinse with cold water. Refrigerate for 1/2 hour.
Boil eggs, peel, and place in cold water. Grate or chop onion and jalapeno pepper. In a bowl, mix together oil, vinegar, relish, mayonnaise and 1 teaspoon salt.
Mash eggs with a fork and add to mayonnaise. Mix together with remaining ingredients. Finally, add the potatoes and mix gently until all ingredients are incorporated. Serve cold.