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Mom’s Potato Salad

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  • Complexity: easy


  • 5 pounds Red Skin Potatoes
  • 1 medium sweet onion
  • 1 teaspoon apple cider vinegar
  • ½ cup vegetable oil
  • ½ teaspoon sugar
  • Salt & Pepper to taste
  • Fresh parsley (chopped)
  • Hellman’s Real Mayonnaise


  1. Dice onion into small dice and add the oil, vinegar, sugar then set aside.

  2. Place whole unpeeled potatoes into cold salted water to cover. Set over high heat, bring to a boil, and cook until fork tender. Remove from water and allow potatoes to cool.

  3. Add mayonnaise to the warm potatoes to moisten not soak.

  4. Add onion/oil mixture, the chopped parsley, salt, & pepper mix well.

  5. Check that the mixture is wet but not runny, adding more mayo if needed.

  6. Salad will taste best if done the day before serving.

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