Margaret’s Potato Salad

Categories: Salad, side dishes

Ingredients

• 3 lbs Yukon Gold potatoes
• 1 med onion, diced
• 2 cloves garlic, minced
• 3 stalks washed, chopped celery and leaves,
• (the celery leaves add a lot of flavor)
• 4 hardcooked eggs, chopped
• 1/2 cup chopped sweet pickles
• 1 small can Mexican diced green chilis (optional)
• 2 tbsp washed chopped fresh parsley
• 1 tbsp salt, to taste
• freshly ground pepper to taste
• 1/2 cup canola oil
• 1/2 cup white vinegar

Directions

1. Wash, then cook potatoes in their skins until tender, but not mushy. (Use a fork to test doneness.) Cool in refrigerator, then peel and cut each potato in half and slice in 1/4" slices. Add remaining ingredients to potatoes in a large bowl and toss very gently so as not to break potatoes. I use a large spatula.Chill overnight or 6 hours. Taste and adjust seasoning. Be generous with seasonings. The potatoes absorb the salt, pepper and vinegar, so you might need to add more at this point. Before serving, sprinkle top with more chopped parsley.

2. *The salt, pepper, oil and vinegar quantites are a loose guide. You may need more or less, according to taste.

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