Description

This will definitely be the only potato salad that you will ever need to make after just making it one time. There are several tricks to making it the best, and one is to oil the hot potatoes to seal out the liquid to prevent them from getting soggy. Also

Ingredients

• 5 lb. new red potatoes, with skin
• 1 T. salt
• 6 uncooked eggs, at room temperature
• 3 T. white vinegar, divided
• 1 ½ T. cider vinegar
• 1 c. finely minced sweet onion
• 2 t. celery salt
• 1 t. white pepper
• 1 t. poppy seeds
• ¼ c. white sugar
• 1 t. Dijon mustard
• 3 c. mayonnaise
• 1/3 c. extra virgin olive oil
• 1/3 c. canola oil

Steps

1. Place washed unpeeled potatoes in a large pot; cover with water to about 6 inches above potatoes; add 1 T. salt; bring to a boil. Reduce to a medium boil; boil for 30 - 40 minutes depending on the size of the potatoes. Prick with a fork to determine when they're done.
2. While potatoes are cooking, bring a medium pot of water to a boil; the 1 ½ T. white vinegar; gently add the whole eggs in with a slotted spoon, being careful not to crack the shells. Boil rapidly for 5 minutes; turn off heat; let eggs sit in the hot water for 15 minutes.
3. Drain the eggs; shake the pan back and forth to crack the shells. Under running water, remove the shells. Roughly chop the eggs in large pieces; set aside.