There’s nothing especially complicated about this recipe for potato salad, but it is much better when made a day ahead. My Mom recommends Yukon Gold potatoes, which are boiled whole. And you should definitely use your favorite Italian salad dressing, perhaps something like Kraft Good Seasons mix made with plenty of red wine vinegar. She will only use Hellman’s Real Mayonnaise, but be careful not to add too much since the flavor really comes from the salad dressing. I am biased of course, but this is my favorite potato salad.
2 lbs. potatoes
1/4 c. finely chopped onion
1 t salt
1/8 t pepper
1/4 c. Italian salad dressing
1/2 c. mayonnaise
2 hard-cooked eggs, chopped
Boil potatoes in a covered pot for 30-35 minutes until tender. Drain, cool, and peel. Cut into cubes and combine in a bowl with onion. Sprinkle with salt and pepper and mix with Italian salad dressing. Cover and refrigerate at least 2 hours, but preferably overnight.
Just before serving, add mayonnaise. Toss until coated, and stir in eggs. Sprinkle with paprika and serve either cold or room temperature.
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