Ann Ripley's Potato Salad
Buttery potatoes clad in sweet onion, celery, dill, hardboiled eggs and real mayonnaise--served warm or cold--this will become one of your favorite potato salad recipes.
Ingredients
- 8 medium redskin potatoes, peeled and cut into 1-inch pieces; or, use 3 large russet potatoes, peeled and cubed
- 1 cup-ish real mayonnaise use more if necessary for your desired consistency
- 1 1/2 stalks celery, washed and sliced crosswise thinly
- 1/4-1/2 sweet medium-sized onion, cut up roughly into pieces
- 1 stick salted butter, melted use less if you're minding your calories
- 1 tbsp dried dill, or two tablespoons fresh, chopped dill
- salt & pepper to taste
- 3 eggs, hardboiled and chopped
Instructions
- Peel and cut potatoes into 1-to-1 1/2 inch pieces. Rinse in cold water and place them in salted, cold water on medium heat and cook potatoes until tender, about 20 minutes from a medium-low boil.
- Drain potatoes and place in mixing bowl and coat the hot potatoes with melted butter. Stir in onions, celery and dill and stir thoroughly together then let cool for 15 minutes.
- Stir in mayonnaise and decorate with or stir in hardboiled eggs and season with salt and pepper to taste. This potato salad is delicious served warm or chilled.
Tried this recipe?Let us know how it was!