Dad's Potato Salad
Recipe type: Salad
  • 8 to 10 pounds Russet potatoes [he always made a BIG batch]
  • 8 to 12 hard boiled eggs, 8 jumbo or 12 regular
  • 2 cups celery with tops, chopped
  • 1 large Onion, chopped
  • 1 large bell pepper, chopped
  • 2 cups Best Foods© mayonnaise
  • ½ cup white vinegar
  • ½ cup vegetable oil
  • 1 tablespoon salt
  1. This is the old basic recipe. Dad adapted it as time went by. He used Best Foods© Mayonnaise only! He used Wesson© Vegetable oil only. He only used Russet potatoes. He used white vinegar until Mom started to buy Apple Cider vinegar in the late 70's. He used the yellow onions and basic green bell peppers.
  2. Later he started to use the green onions. He preferred the yellow onions. He liked basic foods. I don't think Dad used any pepper, I could be wrong.
  3. Mom said she added some paprika on her salad after he made the salad. Dad showed me how he made his salad when I was an adult as I was there making the salad for my daughter's wedding dinner party.
  4. He cooked the pre washed Russets with the skins on in water to cover about 20 minutes or until tender.
  5. He took the pan and sat it in the sink to cool off the potatoes in running cold water.
  6. As soon as the potatoes were cool enough for him which was a lot sooner than for me - he showed me how to slip the skins off under running water! Just rub and the skins come right off! Rinse well.
  7. No peeling! All the time I wasted peeling the potatoes before cooking all those years!
  8. Using a paring knife he would cut out the dark spots or blemishes. Then he chopped up the potatoes into the largest Tupperware© Mix and Store container which holds 23 - 26 cups.
  9. Then he or Mom chopped the vegetables. He added the vegetables to the potatoes. He mixed it all up very well.
  10. Then he added the chopped hard boiled eggs. Then he added the mayonnaise, vinegar, oil and salt. Mixing all thoroughly. Add the lid to the container and chill in the refrigerator.
Recipe by JAQUO Lifestyle Magazine at