Potato Salad

Stanley J’s was a little local deli shop here in Lexington. It closed a couple of years ago. My husband said they had the best potato salad. I honestly can’t remember what their potato salad tasted like, neither could he but he did approve this potato salad.

I made it for Callen’s 1st birthday party. It was baseball theme and we have burgers and hot dogs. It was easier and quicker than I thought it was going to be. The longest part was boiling the potatoes and waiting for it the chill. I left mine to chill over night since I had a lot to do the day of the party.

 Enjoy and enjoy your weekend!

Red Skin Potato Salad

Serves 12


2 pounds red skin potatoes

1/4 cup sliced green onions (green tops only)

1/2 teaspoon oregano

1/4 and 1/2 teaspoons salt

1/2 teaspoons black pepper, divided

1 cup regular mayonnaise

1/4 cup regular sour cream


Chop green onion tops. Mix the mayonnaise, sour cream, oregano, 1/4 tsp. black pepper, and 1/4 teaspoon salt together. Add the green onion and mix.  Set in refrigerator to allow the flavors to blend while the potatoes are cooking.

Bring 1/2 large pot full of water to boil and add a large pinch of salt.

Quarter the potatoes, into evenly size (do not peel), and place in the boiling water, cooking until very soft and skin is beginning to slightly separate from edge of potatoes.

Drain and cool slightly in cold water.  Drain again.

When potatoes are cool enough to handle, and place onto a large rimmed cookie sheet. If pieces of the skin come off, that’s ok. Sprinkle the remaining spices (1/2 tsp. salt, 1/4 tsp. black pepper) evenly to the warm potatoes and toss lightly and transfer to a large bowl.

Stir potatoes with a large spoon “smashing” them to a consistency that is like very lumpy mashed potatoes with small pieces of potatoes in it. Do not use a mixer to do this.

Add the mayonnaise mixture to the still warm potatoes. Stir and mash to coat all potatoes, until you reach desired consistency.

Refrigerate for 3 – 4 hours or until chilled.


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