Good Olde Potato Salad

Inspired by The Tasha Tutor Cookbook.

Made with  local farm fresh and organic ingredients. And most importantly love.

Serves 6-8

Ingredients and Step-by-Step instructions

Step 1.)


6-8 medium potatoes or 8-10 small potatoes

  • Peel, cut into a quarter inch slices, Place in a pot with water just covering and bring to boil.
  • Reduce heat to medium low, and steam until soft enough to pierce with a fork.
  • Drain and place in a serving bowl.
  • Sprinkle a little white wine, rice, or white vinegar over the potatoes and let sit until cool.

Step 2.) Bring 5-6 eggs to a boil, remove from heat, and let sit for 10 minutes. Chop into halves.


Step 3.)  Cut and prepare vegetables and herbs

ingredients capture

  • 2-3 small red and white onions
  • 2-3 sticks of celery
  • 1-2 cloves of garlic
  • a spring of thyme
  • and a few leaves of basil (to garnish)


Step 4.) My Variation of Tasha Tutor’s French Dressing


  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 large clove garlic (or 3 small cloves) pressed
  • 3 Tbsp. ketchup
  • 1 tsp. sugar
  • kosher salt & pepper to taste
  • Mustard seed powder (or yellow mustard)
  • a few drops of Sriracha sauce
  • a drops drops of Worcestershire sauce
  • a few leaves of thyme

Combine all ingredients in a pint mason jar. Cover and shake well. Store at room temperature until ready to use. Makes approximately 1 cup.

Step 5.)

Add onions, garlic, celery, thyme, and eggs to the potatoes in the large serving bowl. Add 1 cup of Hellman’s Mayonnaise. Add a 1/2 cup of the dressing to the salad mixture. Sprinkle basil leaves on top. Taste to measure. Serve cold.

(Optional for those meat-eaters!) When ready to serve, Add bacon pieces to the salad-mix well.








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