Potato salad recipes can be found in many cookbooks, but potato salad connoisseurs and enthusiasts encourage experimentation.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires only inexpensive ingredients.

Ingredients

• 8 Idaho potatoes
• 1 Bay leaf
• 1 tablespoon Kosher salt
• 1 large Onion, chopped
• 1 large Green pepper, chopped
• 3 stalks Celery
• 2 teaspoons Kosher salt
• 1/2 teaspoon Fresh ground pepper
• 1/3 cup Vegetable oil
• 1/3 cup Cider vinegar
• 1 cup Mayonnaise
• 6 Hard cooked eggs, sliced
• paprika

Directions

• In a large stock pot, boil water over high heat; add potatoes with skins, bay leaf, and 1 tablespoon Kosher salt. Boil about 1 hour. Allow to cool and then peel skins. Dice potatoes into cubes.
  To the diced potatoes add onions and next 4 ingredients. Mix 1/3 cup vegetable oil and 1/3 cup cider vinegar. Pour over salad and mix gently. Place in a large covered casserole dish overnight. Before serving, mix about 1 cup mayonnaise into potato salad. Cut 6 sliced hard cooked eggs and spread over top. Sprinkle lightly with paprika.
  Hint: always remember with mayonnaise in any dish; add a little at a time, so you get the right texture. Serves 8 or more. Looks festive if served in a clear bowl.

Notes

• Always remember with mayonnaise in any dish; add a little at a time, so you get the right texture.
• Serves 8 or more.
• Looks festive if served in a clear bowl.

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