Serves: 16
Total Calories: 239
The night before, boil unpeeled potatoes for 20 minutes from boiling point. Do not let them get too soft. Boil water, vinegar, and sugar together. Pour over onions. Let stand until potatoes are peeled and sliced very thin. Pour onion mixture over potatoes. In separate bowl, mix mayonnaise, cream, and salt till smooth and creamy. Pour over potatoes and mix carefully together. Be sure all potatoes get saturated. Dribble olive oil over top. Cover and let stand in refrigerator overnight. Do not cover with foil. Salad will appear watery when you finish, but will absorb moisture overnight. Salad will keep in refrigerator 4–5 days.
This White Potato Salad recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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