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Kosher Nexus
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100-Year-Old Potato Salad Recipe

Ingredients

  • 3 pounds medium red-skinned potatoes
  • 1/2 cup finely chopped red onion
  • 1/3 cup white vinegar
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 large hard boiled eggs, peeled and chopped
  • 3 tablespoons chopped fresh parsley leaves
  • 1/3 cup vegetable oil
  • 1 cup mayonnaise

Method

  1. Cook the potatoes:

    Place the potatoes in a large pot and add cold water to cover by about an inch. Bring to a boil over high heat, then reduce the heat to medium and simmer until tender, about 20 minutes. Strain the potatoes and set aside to cool for 15 minutes.

  2. Prepare the dressing:

    Meanwhile, in a small bowl, stir together the red onion with the vinegar, salt, and black pepper. Set aside.

  3. Assemble the salad:

    Slice the cooled potatoes 1/4-inch thick and spread about a third of them in the bottom of a large bowl. Scatter a third of the eggs and parsley over the potatoes. Whisk the oil into the onion mixture, then spoon about a third of it over the potatoes. Repeat, adding two more layers.

  4. Marinate, add the mayo, and serve:

    Chill, covered, 1 to 24 hours. Gently fold in the mayonnaise. Season to taste with additional salt and pepper, and serve. Refrigerate, covered for up to 3 days.