Potato Salad

Old-fashioned potato salad of tender cubed potatoes with grated carrot and onion in a creamy dressing of mayonnaise, vinegar, sugar and water shaken in a jar.

Naturally gluten-freeVegetarianDairy-freeMake-ahead

Contains: egg. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of creamy potato salad with flecks of carrot and onion
  • Prep 30 min
  • Cook 40 min
  • Cool 1 hr
  • Total 2 hr 10 min

Updated

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Sandra Mills's potato salad is simple and creamy. Whole potatoes are boiled until very tender, cooled, peeled and cubed, then mixed with grated carrot and onion.

The dressing is shaken together in a pint jar: sugar, vinegar and water, then mayonnaise. The same dressing works on her Cole Slaw.

Ingredients

Salad

  • 3 pounds of medium potatoes, washed
  • 2 large carrots
  • 1 small onion

Dressing

  • 2 teaspoons sugar
  • 3 tablespoons vinegar
  • 2/3 cup water
  • 1 cup of mayonnaise

Instructions

  1. Boil. Put the potatoes in a large pot, cover with water and bring to a boil. Boil until cooked through, 40 minutes or longer; they should fall off a fork.
  2. Cool and cube. Let the potatoes cool. Peel them, cut into small cubes and place in a large bowl.
  3. Add the vegetables. Peel the carrots and grate them into the potatoes. Grate in the onion.
  4. Make the dressing. In a pint jar, put the sugar, vinegar and water. Cover and shake well. Add the mayonnaise and shake well again.
  5. Dress and chill. Pour over the potatoes, mix well and chill.

Gluten-freeVegetarianDairy-free

Tips

  • Do not leave cooked potatoes at room temperature for more than 2 hours before refrigerating.
  • Keep potato salad cold, and refrigerate leftovers promptly.

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