Peel and cut the potatoes into bite sized pieces about 1 inch square. Place the pieces in cold water to keep them from turning brown. Over high heat, bring stockpot of water to boil. Drain the potato pieces and plunge them into the boiling water. Cook until tender, about 7-10 minutes. The time may vary depending on the type and size of potato. Drain teh cooked potatoes and cool completely. Place potatoes, celery, onion, pimiento, chives, parsley and chopped eggs in large mixing bowl, gently toss together. Pour 3 cups of the dressing over the potato mixture and gently toss again. Add more dressing, salt or pepper, as desired. Cover and chill until ready to serve. Best if made that day.
POTATO SALAD DRESSING- whisk together the eggs, vinegar and sugar in a nonreactive saucepan and cook over medium heat, stirring constantly until the sauce thickens, and just reaches a boil. Remove from heat and pour into a bowl. When completely cooled, add the mayo, stirring until well blended.
Originally Submitted
10/12/2012
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You can add this Grandma Bonnie's Potato Salad recipe to your own private DesktopCookbook.
