Tutu’s Potato Salad

(from cookbook’s recipe box)

Best ever

Source: Arlene Anderson

Prep time: 60 minutes
Cook time: 0 minutes
Serves 12 people

Categories: Salads

Ingredients

  • 5 pounds of red potatoes
  • Six boiled eggs
  • 4 T canola oil (I've used olive oil and it's fine)
  • 1 yellow onion
  • 1 tsp salt
  • 1 cup chopped celery
  • 1 12 ounce jar mayo (low fat, not no fat)
  • 1 12 ounce carton low fat sour cream
  • 1 tsp yellow mustard
  • 1 tsp wine vinegar
  • 1/4 cup chopped chives

Directions

  1. Day before:

  2. Clean potatoes and boil until just cooked

  3. Put potatoes on rack to cool.

  4. Peel when warm to touch

  5. Grate 1 yellow onion over potatoes

  6. Sprinkle 1 tsp salt over all

  7. Pour canola oil over potatoes and add chopped celery

  8. Stir and cover.

  9. Refrigerate overnight ( or however long you have)

  10. Next day:

  11. Mix sour cream and mayonnaise with

  12. 1 tsp red wine vinegar

  13. Add chopped eggs (6)

  14. Stir in 1 tsp yellow mustard (prepared) and

  15. Chopped chives

  16. Stir above mixture into potatoes and put in refrigerator

  17. Adjust for salt

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