Recipe courtesy of Melissa Nation

Nana's Potato Salad

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About 5 large potatoes; peeled, cubed and boiled

one medium onion, chopped

one stalk of celery, chopped

2tbsp. butter or margarine

1/4 cup raisins, chopped

about 1/4 cup fresh dill, chopped

about 1 tsp. dried rosemary

1/4 cup mayonnaise

3 tbsp. extra virgin olive oil

1/4 cup apple cider vinegar

salt and pepper to taste


  1. Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

Cook’s Note

My nana used to make this in the summertime and we would eat it while it was still warm; it is one of my favorite recipes.