Recipes for Potato Salad - Week 4 April 2013
This is one of my all-time favorite potato salads.
Louise's Potato Salad
I worked with Louise at the Lexington VA Medical Center. Louise was a wonderful cook and we always looked forward to whatever she decided to bring to a potluck. This was during the late 1970s/early 1980s. This salad is just delicious.
Items in parentheses are LouiseÃ¢ÂÂs.
3 pounds boiling potatoes - 10-12 medium
3 T vinegar
1/3 cup French dressing (I use the light orange French dressing rather that the dark red French. I also use more if
needed due to size of potatoes.)
1 t salt
2 t grated onion, optional (I like to use a whole onion)
8 oz cream cheese
1/2 cup mayonnaise (I add more HellmanÃ¢ÂÂs if needed due to size of potatoes)
3 hard cooked eggs
1 cup diced celery
Boil scrubbed potatoes adding 1 t salt to each quart of water. Cool and peel and dice to a size to suit yourself.
Combine vinegar, French dressing, and salt and pour over potatoes. Toss lightly and cover. Marinate 3 hours at least - either room temperature or in refrigerator.
Blend onion with cream cheese, then gradually add mayonnaise (no lumps); beat until smooth.
Add to potatoes along with 2 sliced eggs and celery. Toss and garnish with remaining egg, then refrigerate.
Serves 8 - 12.