Page 42 - UMass2018_CookBook

Ingredients
Serves 10 to 12
5 pounds Idaho baking potatoes
3 large eggs
1 or 2 celery stalks, finely chopped
3⁄4 (30-ounce) jar Cains mayonnaise
2 tablespoons apple cider vinegar
Chopped fresh parsley, for garnish
Paprika, for garnish
Darlene's
Homemade
Potato Salad
Kenney Family, Wilmington, MA
“I learned to make potato salad from my Mom. I remember loving her potato salad growing up and always asked for it as part of my birthday dinner. I have since tweaked it a little from her recipe, but it is still very nostalgic every time I have it.”
— Darlene Kenney
Preparation
1. Put the potatoes in a large pot, add water to cover and bring to a boil over high heat. Lower the heat and simmer until the potatoes are tender, about 40 minutes. Drain the potatoes and let cool, then peel and cut into bite-size pieces. Transfer to a large bowl.
2. Meanwhile, put the eggs in a small saucepan, add water to cover and bring to a boil, then boil for about 10 minutes. Rinse the eggs with cold water and peel. Chop
2 1⁄2 eggs and add to the potatoes; thinly slice the remaining 1⁄2 egg and reserve for garnish.
3. Add the mayonnaise to the potatoes along with the vinegar and stir well.
4. Transfer the potato salad to a serving bowl and top with the sliced egg. Sprinkle with parsley and paprika. Serve immediately, or cover and refrigerate overnight.
36 | TASTE OF HOME