Potato Salad Martha Stewart

Photo by Helen (#1) C.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 5

    pounds medium red-skinned potatoes

  • 1

    medium white onion, finely grated

  • 2/3

    cup cold water

  • 1/2

    cup distilled white vinegar

  • 1

    teaspoon sugar

  • 1/2

    teaspoon coarse salt

  • 1

    cup Hellmann's (Best Foods) Mayonnaise

  • Chopped parsley, for garnish (optional)

  • Hard-boiled eggs sliced, for garnish (optional)

Directions

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices. 2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowls until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: