Sylvia's Potato Salad

This salad is perfect for a picnic or a barbecue. I first had it when my mother-in-law, Sylvia, served it on one of our Vancouver visits and loved it so much that I asked her to tell me how to make it. I've experimented with the quantities of the ingredients and this recipe comes fairly close to Sylv's version. She also sometimes uses spring onions instead of a red onion.

The salad is  quick to make, with just a few kitchen staples, but it tastes absolutely delicious. Make sure you do leave the suggested time for marinating, or make it a day in advance and leave it in the fridge over night for maximum taste.

Potato Salad Like Marco's Mom Makes It
(serves 4)

Need To Have:

600g boiled baby red or new potatoes, cooled and halved
4 hard boiled eggs, cooled and cut into quarters
1 small red onion, finely sliced
3 tbsp mayonnaise
1 tbsp cider vinegar
salt
pepper

Need To Do:

In a big bowl, combine potatoes and onions.

Make the dressing by mixing the mayonnaise with the vinegar until smooth. Add salt & pepper to taste.

Add dressing to the potatoes and onions, mix well. You can add more vinegar if you would like more of a sour taste for your salad.

Carefully fold in the eggs and let marinade in the fridge for at least an hour.

© Annika - All The Live Long Day (unless otherwise stated)