Gigi’s Classic Potato Salad

I was lucky enough to grow up with a mom who really knew her way around the kitchen. This potato salad was her go-to, and it brings back memories of so many 4th of July BBQ’s and summer gatherings. And of course, potato salad is a perfect, classic summer side dish. Mom passed the recipe down to me when I was moving into my first apartment—complete with a step-by-step tutorial, knowing full well I hadn’t spent much time in the kitchen yet. True to form, she even included a few options for that classic potato salad “crunch.” I’m not a celery fan myself, so you won’t find any in my version—but like she always said, make it your own!

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Servings: 10

Ingredients Method

Ingredients

8-10 Potatoes
2-3 Hard boiled eggs cut into small pieces
2-3 T - Red onion finely minced
2-3 T - Fresh parsley finely chopped
2 T Vinegar
*Optional: Pickles or celery cut into small pieces for crunch
Milk - small amount if needed to moisturize

Method

Boil potatoes with skins on. When the fork goes easily into the potato, it should be done.
Remove from the water and allow to cool.
Peel and cut up the potatoes into small bite-sized pieces and place in a large bowl.
Add remaining ingredients and blend well. Add milk if needed to moisturize.
Refrigerate covered.