Saturday, May 30, 2009

Potato Salad with French Dressing

I first made this potato salad when I was a teenager. I'm sure I used a recipe but since I no longer have the recipe...I had to just wing it. This potato salad is not your typical potato salad. I like it better than the traditional drier tangy type of potato salad. The celery makes it crunchy and fresh tasting. I'm a big fan of boiled eggs in potato salad, not necessarily the yolk but the white part. So if you are watching your cholesterol just omit the egg yolks.
Potato Salad with French Dressing

6-8 medium potatoes
1 small size mild white onion diced in small pieces
3 celery stalks diced aprox 1 cup
6 boiled eggs diced with or without yolks
1/2 cup mayo
1/2 cup french dressing
paprika to garnish
salt to taste

Peel and cut potatoes into similar size, place into pan with cold water. Cook until tender on medium to medium high heat. Drain and let cool. Dice after potatoes are cold.

Put eggs in cold water and cook on medium heat. Place eggs into cold water until the eggs are cooled. Peel and dice.

Dice celery stalks. I usually cut the stalks lengthwise into 3 pieces and then dice. This gives me more uniform and smaller pieces.

I toss the potatoes, celery, and onion in a large bowl. In a small bowl I combine the mayo and french dressing until thoroughly mixed. Pour this mixture over the tossed potatoes, celery, and onion. Once all ingredients are covered with the mayo/french dressing mixture add the diced eggs and lightly toss so as to not break the egg whites. Salt to taste.

Garnish with paprika.

I like to place my potato salad in the refrigerator for at least an hour before serving.