Ingredients:
5 lbs russet potatoes
1 large sweet onions ( walla walla is best)
12 hard-boiled eggs, peeled and diced
8 green onions, chopped
mayonnaise ( plenty of it)
chopped celery (optional)
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup cider vinegar
1 1/2 cups vegetable oil
Directions:
Simmer the potatoes in their jackets in salted water just until done, but not falling apart (they should pierce easily with a fork or skewer).
Drain the potatoes, replace them in the pot, and let sit for a few minutes with the lid on and the heat off.
While the potatoes are cooking, prepare the one-minute dressing by whisking the ingredients together well.
Mince the sweet onion very finely (if you use a food processor and it comes out watery, that’s okay); set aside.
When done, peel and cube the potatoes while they are still very hot (use rubber gloves to keep from burning yourself). As you proceed and place the cubes in a bowl, keep tossing with generous amounts of the one-minute dressing and the minced onion.
Add additional salt and pepper to taste, and let sit until the mixure comes to room temperature.
Refrigerate overnight or for at least several hours, mixing gently occasionally (marinating is what gives the salad its taste and color).
A short time before serving, gently mix in the chopped green onions, cubed hard boiled eggs, mayonnaise (as generous as your conscience allows), and additional salt and pepper to taste. You can add some chopped celery at this point if you like. If some of the potatoes break up, that’s fine, it adds to the creaminess of the salad.
Refrigerate until ready to serve.
Servings: 16-20
Time preparation: 40 min.
Time total: 40 min.