Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 6 large russet potatoes

  3. 1/4 cup vegetable oil

  4. 1/4 cup cider vinegar

  5. 1 medium onion, peeled and chopped

  6. 2 1/2 tsp. salt

  7. 1/4 tsp. pepper

  8. 3/4 cup mayonnaise

  9. 1/4 cup cream

  10. 3 hard boiled eggs, peeled and diced

  11. 1 cup sliced celery

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large saucepan with water to cover. Boil potatoes about 30 minutes until just tender. Drain potatoes, peel and slice thinly. Place the potato slices in a large glass bowl. Stir together oil, vinegar, onion, salt and pepper in a medium bowl. Pour the vinegar mixture over the potatoes and toss gently to blend. Cover and refrigerate potatoes at least 30 minutes until chilled. Whisk together mayonnaise and cream in a small bowl until smooth. Pour over the potatoes. Add diced eggs and celery and toss gently to combine. Serve immediately.


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