Author Notes
This potato salad has been a long standing tradition in my family, originating from my mother. My two sisters and I have been making it for years. And it seems each of us has adapted it to our specific palettes as well should you. There is a balance of the bite from the curry with the sweet of the sugar which should allow ample room for you to experiment. We love this as a side dish to any barbecue dish. —jlffool
Ingredients
- Salad
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6
red or yukon gold potatoes - medium large
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6
eggs - hard boiled
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1/2 cup
chopped vidalia onion
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2 tablespoons
minced Italian parsley leaves
- Dressing
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1 cup
mayonnaise
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1/3 cup
white vinegar
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1/4 cup
sugar
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1 tablespoon
curry powder
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S&P to taste
Directions
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Boil potatoes until almost tender. Potatoes will continue to cook during cool down.
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Coarsely slice potatoes and eggs in mixing bowl. Add onions.
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In a small mixing bowl, mix mayo, vinegar, sugar and curry powder thoroughly (no lumps). Add parsely. Pour dressing over potato/egg mixture.
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Season with salt and pepper to taste.
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