Hedden Family Recipes

Potato salad

2 lbs. potatoes (red potatoes work best)
1 small onion, chopped
1 tsp. salt (to taste)
1 tsp. ground black pepper (to taste)
Fresh parsley leaves (optional)
4 Tbsp. olive oil
4 Tbsp. cider vinegar
1 cup vegetable bouillon or other bouillon or stock
It is possible to add many other ingredients to this recipe, if desired: chopped dill pickle, fresh celery, fresh bell pepper, cucumber, etc.

Decide whether you want to leave skins (peels, jackets) on potatoes. If using red potatoes, skins can easily be removed after boiling simply by rubbing the skin with your thumb and peeling it off with your fingers. If using russet potatoes, it might be better to peel potatoes before boiling them.
Boil potatoes. Timing is important: potatoes should be cooked, but not soft. The following cooking times are counted from when potatoes are added to boiling water. For a medium sized potato, 15 minutes is a good length of time. If potatoes are smaller, boil for 10 minutes; if larger, boil for 20 minutes. Once you think potatoes are done, test them by pushing a fork into one: potatoes are done when there is a little resistance as a fork is pushed into a potato. Once potatoes have finished boiling, remove from hot water and allow to cool.
Once potatoes have cooled, remove skins if desired, then cut into pieces. Potatoes can be cut into thin slices, to maximize the surface of the potato that is exposed to the marinade. However, the pieces can be cut however desired. Place boiled and cut potatoes into a mixing bowl.
Add chopped onion, salt, pepper, and parsley (optional). Also add any other ingredients (dill pickles, celery, etc.) at this point.
Pour olive oil, vinegar, and bouillon over potatoes and mix thoroughly.
The potato salad tastes better if left in refrigerator overnight.