Potato salad


  • 1 kg potatoes, scrubbed, unpeeled, whole
  • 4 eggs
  • 1/3 cup cider vinegar
  • 1/4 cup vegetable oil
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup grated onion
  • 2 tbsp chopped parsley


    Cook potatoes in a stockpot with boiling water to cover until just tender.

    Drain and cool.

    Hard boil eggs at the same time, then drain and peel.

    Cool and slice; lightly cover on a plate and refrigerate until needed.

    Meanwhile, in a small bowl combine vinegar, vegetable oil, sugar, salt and pepper.

    Peel and chop the potatoes.

    Add the egg slices, grated onion, and chopped parsley; toss gently.

    Drizzle the oil mixture on top but do not toss. Cover and refrigerate.

Servings: 10

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