Grant Wood's Potato Salad
  • 6 potatoes, cooked in skins, peeled while hot
  • 1 large clove garlic, halved
  • ½ cup salad oil or canola oil
  • 3 Tablespoons white vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 small onion, grated or thinly sliced
  • 3 Tablespoons minced parsley
  • ½ cup diced celery
  • 2 to 3 Tablespoons chopped pickle
  • Mayonnaise, enough to bind salad
  • Hard-cooked eggs for garnish
  1. Cook, peel, and dice potatoes while still warm, as directed in ingredient list.
  2. , Rub a salad bowl well with the cut garlic. Add the oil, vinegar, salt, pepper, and parsley to the bowl; blend well.
  3. Add the diced or sliced warm potatoes to the dressing in bowl and carefully toss. Gently stir in the celery and pickle.
  4. Cover and immediately refrigerate for at least several hours. Stir in enough mayonnaise to bind salad together; mix well and either serve immediately or refrigerate again until serving time, Before serving, garnish with sliced hard-boiled eggs, as many as you like.
Recipe by The Culinary Cellar at