Things You’ll Need:
- 1/2 C diced celery
- 1/2 C diced onion
- 2 tbs italian salad dressing
- 2 tsp chopped fresh dill
- 3 hardboiled eggs, chopped
- about 12 red skinned (1/2 of a 5 lb bag)
- mayonnaise, to taste
Place washed red potatoes (not peeled)in a stock pot. Add water to cover completely with at least an inch of water over the top of the potatoes. Boil until tender. Some of the skins might split.
Boil water in a smaller sauce pan to boil eggs. Use whatever method you prefer for making hardboiiled eggs. I usually bring the eggs to a boil in cold water and then remove them from heat, cover, and let stand for 18 minutes. No green yolks! You can certainly boil the eggs ahead of time for this recipe.
While potatoes cook, chop celery, onion, dill and hardboiled eggs (if ready). Place all the vegetables in a large mixing bowl (larger that you think you’ll need
Add the italian dressing to the bowl with the vegetables. Mix all the items in the bowl to combine.
When the potatoes are done, drain and allow to cool (enough so you can handle them). Cube potatoes and add them to the bowl with the vegetables and dressing.
Once all the potatoes are cubed and in the bowl, fold gently with a rubber spatula to combine. Avoid mashing the potatoes too much.
You can stop here and add mayonnaise the next day (if you need to take it someplace), or add it now. People’s tastes for the amount of mayonnaise used varies, so just add mayonnaise until it looks right to you. Again, fold in the mayonnaise gently After you add the mayo, the potatoes will absorb it as the salad stands and you may find that you want to add more after the potato salad sits overnight in the fridge.
Transfer to a clean and attractive serving bowl. The bowl you made it in will likely be a mayonniasy mess. Add more dill and maybe a quartered cherry tomato for a garnish on top.