Cook a dozen or so small red potatoes until tender. Drain and cut. Sprinkle the hot, freshly cut potatoes with cider vinegar and chill.

Cut up 2 ribs of celery, 2 scallions and one red onion. Snip some fresh parsley. Combine them in a large bowl with a half and half mixture of mayo and sour cream, thinned with a little more cider vinegar. Salt and pepper to taste, especially pepper. Hold in fridge until potatoes have chilled down, then mix together. Allow the flavors to marry for about 2 hours, minimum and serve.

My friends say this one tastes like summer.

chill. Yours sounds great.

I also hard boil a couple of eggs, dice them and throw them in as well.

I shall post my recipe for garlic potato salad separately.

2. Go to grocery store.

and if you don't roll down the windows or turn on the air conditioner ...

It cools down tremendously here once the sun goes down (basically desert weather), so I wait until dusk.

Plus I can't get in the car and go to the store.

Enjoy your store bought tater salad.

Better run and go get it ...

With lots of chopped hard boiled eggs (chopped fine, I hate big chunks of egg white) & plenty of celery and onions. Mayo and some generous shakes of seasoned salt. Right before serving fold in some crisp crumbled bacon. Worth the calories.

love those. It's a little like eating rubber, but I like it!

Boiled potatoes, mayo, mustard, celery, sweet onion. NO hard boiled eggs ever.

I really don't need anything else.

Yum!

I like most variations and I can eat it with onion, but I prefer without.

I love the ones with bacon but I think I've made it that way maybe a couple of times. I keep it pretty simple too.

:drool:

For company, I drop the oil and use mayo and mustard with the same mix. Both are good.

Two hints re: the potatoes. Simmer, don't boil. Boiling them makes the outer edges cook before the interior cooks, and they get watery. Second, if you cook them in their jackets, you get more flavor. Don't forget to salt your cooking water!

Potatoes
Diced celery
Diced onion
Diced hard-boiled egg
Mayo
Diced dill pickles
A blurp of mustard
A lot of dill weed
A can of olives, drained
A teaspoon or so of sugar
Salt & pepper
A little diced pimento gives a nice color if you like

red potatoes, skins on, sliced into rounds and simmered in salted water,--not overboiled, until done.

The dressing is minced shallot, sauteed until browned, chopped Kalmatas and capers, champagne vinegar, lemon juice, EVOO, thyme, salt, and pepper. Put the dressing on the warm potatoes, saving a little for right before you serve it. You serve this salad at room temp--but is great from the fridge next day.

on the potatoes while still warm. Radishes and celery are a must.

I boil them with the skins on and peel them while they're warm. If they cool off too much they're a real pain to peel. I add chopped hard boiled eggs, celery and onion in proportionate amounts based on how much I'm making. I add a tablespoon or two of sour cream to the mayo before I mix it into the potatoes and sprinkle paprika over the top of the finished mix.

the "Thomas Family Cookbook." The Thomas family is my husband's family (not our last name) and they've had the longest continuous family reunion in the U.S. -- something like 150 years and counting. Anyway, to support the reunion, several family members gathered together old family recipes and compiled them into a book which they sell. This recipe is from that book and it's one of our favorites.

GERMAN POTATO SALAD (II)

2 eggs
1 cup vegetable oil
1/2 cup granulated sugar
1/2 cup vinegar
1 cup mayonnaise
1 tsp celery salt
White Pepper to taste
2 Tbsp. chopped red onion
1 Tbsp. chopped parsley (I use WAY more than a Tbsp.)
5 pounds of potatoes, peeled and either sliced or cut up in 1-inch cubes, and boiled.

In a container of electric blender, beat the eggs; with motor running, slowly add oil. Add sugar, vinegar, mayonnaise and seasonings; blend well. Add onion and chopped parsley; pour over hot potatoes and serve immediately. (You can serve this cold and it's just as good.) Yield: 15 to 20 servings.

I live in Naperville, Illinois, and one of my favorite restaurants is Meson Sabika, a tapas place. When my wife and I go there, we always have the garlic potato salad. This salad grabs you by the collar and yells "GARLIC".

2 pounds small red potatoes
8 cloves garlic, peeled and chopped, or to taste
2 cups mayonnaise, preferably your mayo. Definitely NOT Miracle-Whip (which is evidence of the work of Satan in the world)
1 cup sour cream
2 teaspoons prepared yellow mustard
1 teaspoon ground white pepper
1/2 cup chopped fresh parsley
Salt to taste

Place potatoes in a large pot with enough water to cover; bring to a boil over high heat and cook until soft, about 20 minutes. Drain, cool and peel potatoes; cut into bite-size pieces.

In a large bowl, combine garlic, mayonnaise, sour cream, mustard and white pepper. Add potatoes and top with parsley.

The whole area smells like pizza.

And I echo your garlic fest recommendation.

he makes the best potato salad ever, but he didn't feel like making this year, so i tried to recreate it.

cook bacon, set aside to cool. the dressing is mayo, brown mustard, cider vinegar, a bit of bacon fat, celery salt, plenty of fresh black pepper and fresh dill. add celery, onion (we like red) and bacon and chill for at least a couple hours. we use red potatoes and always dress them while they're still hot.

and i'm with cbayer, hard boiled eggs have no place anywhere near my potato salad.

we still have close to another month of warm weather here in co, it's been a hot one this year. at least it gets nice and cool at night.