Potato Salad, then and now

Here’s a yummy potato salad that was popular back in the day

2 c. diced cooked red potatoes
1 large onion, chopped fine
2 hard-cooked eggs, chopped
1⁄2 cup chopped celery
1⁄2 cup mayonnaise
1/4 c. parsley
1 tsp. dry mustard salt & pepper to taste

Combine potatoes, onion, and celery. Combine mayonnaise, salt, pepper and dry mustard. Add to the potato mixture and mix thoroughly. Add eggs. Chill at least an hour, sprinkle with parsley and serve.

Serves 4.

And here’s a healthier, more modern version

6-8 small red potatoes, boiled with skins
1/4 c. olive oil
1/4 c. lemon juice
1 clove garlic, crushed
2 tbsp. mint
2 tbsp. basil

Combine olive oil and lemon juice. Add garlic. Set mixture aside. Cut potatoes into bite-sized pieces and boil them until slightly tender. Combine with olive oil mix. Flavor with mint and basil—adjust to your individual taste.

Serves 4.   

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