Tucker Farms, Inc.
From Sheldon Farms, Salem, Washington County

Regina's Potato Salad

Makes 8 servings

  • 10 medium yellow potatoes
  • 6 hard-cooked eggs
  • 4 (5-inch) dill pickles, chopped
  • 3 medium apples, peeled and chopped
  • 1 cup salad oil (not extra-virgin olive oil)
  • 1/3 cup vinegar or liquid from pickle jar
  • Salt and pepper to taste
Choose potatoes of a similar size. Boil with skins on in salted water until tender but not falling apart. Drain and leave to cool. Chop and set aside pickles, eggs and apples. Whisk together oil, vinegar, salt and pepper.

Slip skins off cooled potatoes. Cut potatoes into 3/4hs,-2 -inch cubes. Gently combine potatoes with pickles, apples and eggs, adding eggs last to prevent them from breaking up too much.

Pour half of the dressing over salad and mix gently, adding more dressing as desired. Taste and correct seasonings. Garnish if desired with slices of hard-boiled eggs and chopped herbs of your choice.

Optional: Kernels cut off leftover cooked cobs of sweet corn make a crunchy addition