DaLynn's Famous Potato Salad

This potato salad tastes so good, you better make extra because you are almost guaranteed to run out.

5 from 2 votes

Prep Time 30

Cook Time 15

Resting 10

Course Side Dish

Cuisine American

Servings people

Calories 225 kcal

Chop the celery, pickles, parsley, and dill.
2 stalks celery, 1/4 cup cornichon or small dill pickles, 1 tbsp fresh parsley, 1 tsp fresh dill
Soak the chopped onion in vinegar for at least 30 minutes before serving. After soaking, remove, drain, and squeeze out any remaining liquid with a paper towel. The chopped onion should be as dry as you can get them.
1/3 cup white onion, 1 tbsp white vinegar
Dice the potatoes.
1 1/2 pound small red potatoes
Bring a large pot of water to a rolling boil. Place the diced potatoes and eggs into the pot of water. Boil for 15 minutes. The potatoes should be fork-tender, but not mushy. Remove the eggs to an ice bath to cool. Drain the potatoes through a colander and rinse under cool water to stop the cooking process. Drain the potatoes until they are longer wet. The potatoes should be as dry as you can get them.
2 large eggs
When the eggs have cooled, peel and dice them. In a large bowl, whisk together the mayonnaise, salt, and pepper. Carefully fold in the diced eggs. Add the cooled and dried potatoes, celery, pre-soaked and dried onions, green onions, and parsley. Gently fold to combine, being careful not to mash the potatoes! Optionally garnish with a tsp paprika and a pinch of minced parsley. Cover and place in the refrigerator until you are ready to serve.
3/4 cup real mayonnaise, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp green onions, 1 tsp paprika