On Line Cookbook

Potato Salad

Recipe Information
Potato Salad

Theresa Santella


  • 20 red potatoes (medium size)
  • 18 hard-cooked eggs
  • 1 cup (225 ml) finely chopped onion
  • 1 tsp (5 ml) celery seed
  • salt and pepper to taste (not too much as people like to add their own)
  • Dressing:
  • 2 cups (475 ml) mayonaise
  • 1/3 cup (80 ml) sugar
  • 2 tbsp (30 ml) vinegar
  • Mix sugar and mayonnaise and let stand until dissolved (it will be shiny). Add the vinegar to the mayonnaise and sugar mixture.
  • This dressing should be sweet rather than sour but not too sweet. Adjust to your taste.
  • Cook potatoes till tender and drain.
  • Cool slightly.
  • Peel and cut potatos into bite size pieces.
  • Cut cooked eggs into bite size pieces.
  • Add onions and seasonings.
  • Add dressing, tossing so that all the potatos are covered but not soaked.
  • Slice an egg on top and sprinkle with paprika if desired.
  • Cover and chill until ready to serve.