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Add a photoServings: 6
Ingredients
- 6 x To 8 mature potatoes*
- 1 lrg Onion diced
- 2 Tbsp. Fresh minced parsley
- 1/4 c. Salad oil
- 1/4 c. White vinegar
- 1/4 c. Mayonnaisse
- 2 c. Reserved boiling cooking Water from potatoes ( this is approx ) Salt & pepper
Directions
- This is a recipe from my father who learned his cooking skills in Europe,and one which he used in large quantity in his restaurants.* Mature potatoes are of course older and have less moisture content than the "new"
- or possibly baby or possibly spring potatoes and hold up better with type of recipe plus they have greater starch content for binding such a salad. Cook potatoes by your favorite method reserving the warm salted cooking water. Peel and slice or possibly cube when hot sufficient to handle.Place in a large bowl.Stir in the mayo, vinegar, oil, onion, parsley salt and pepper to taste while potatoes are hot. Now use as much warm boiled water as needed to make the mix " creamy " by adding the water gradually and mixing all well. Readjust salt and pepper if needed. Serve hot or possibly chilled. May add in some fresh minced dill to the salad if you like. The additional water must be boiling so as to produce a creamy dressing.
- Note: homemade mayo is best but storebought makes a good substitution and I always use it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 80 | 88% |
| Total Fat 9.03g | 11% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 47mg | 1% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.0g | 1% |
| Protein 0.28g | 0% |
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