• 4 cups, red potatoes, cut into chunks
  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon milk
  • ¼ teaspoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 hard-boiled eggs, peeled and chopped

A summertime staple that is worth the effort
Tales of the Dinner Belle
By Brenda Stanley
I rarely do any cooking or baking that is complicated. Most of my recipes I’ve used for decades which means I was making them while raising children, which means I was usually trying to do too much while also trying to cook meals. However, there are some dishes that I will take the extra time and effort because they are ones that my family really love or that I remember my mother and grandmother making. My potato salad in one of those recipes. It really isn’t difficult to make, it just has more than my normal amount of chopping and it is important to boil the potatoes to just the right tenderness, which can be tricky when you have little kids taking your attention away from a pot of boiling potatoes. But when done correctly, this dish is just so good. I can’t bring myself to ever buy potato salad at the store. And for those fun summer picnics and barbecues, you have to have a big chilled bowl of this summertime favorite!
Belle’s Potato Salad
4 cups, red potatoes, cut into chunks
1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon milk
¼ teaspoon celery seed
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
½ cup chopped onion
½ cup chopped celery
2 hard-boiled eggs, peeled and chopped
In a large pot of salted boiling water, add the potatoes. Cover and simmer for about 15 to 20 minutes or until fork tender. Remove from heat, drain the water, and let cool. In a large bowl, mix together the mayonnaise, vinegar, milk, celery seed, salt, sugar, and pepper until smooth. Add the potatoes, onion, celery and eggs and carefully fold until everything is coated with the sauce. Chill well before serving