Potato Salad

I love potato salad at my barbeque...I love it at a picnic too for that matter.  I'm kind of picky when it comes to potato salad because I like a little crunch; but not too much.  I like it thick and not runny with a little egg.  I found the best recipe in my Betty Crocker's Cookbook.  It is delicious.

Peel 2 pounds of delicious potatoes.
Cube them into bite-sized pieces. 
Heat one inch of water to boiling.  Add potatoes.  Cover pan and let boil 20 to 25 minutes until tender.
Meanwhile, boil 4 eggs.
Mix Mayonnaise with
vinegar, mustard, salt and pepper.
Add chopped celery. 
And chopped onion.
And dice 3 eggs.
Combine with tender bite-sized potatoes and mix well.
Peel and slice remaining egg and add to top of salad. Hmmm.  Something is missing.
I like to dust the top with paprika to give it a little color.  I love this salad.  It is the very best on the day you make it, so don't plan too far ahead with this dish.  Enjoy!

Potato Salad
*Betty Crocker's Cookbook
Heritage Recipe

2 pounds potatoes (about 6 medium)
1 1/2 cups mayonnaise
1 Tbs. Vinegar
1 Tbs. prepared mustard
1 tsp. salt
1/4 tsp. pepper
2 medium stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
4 hard-cooked eggs, chopped

Prepare and cook potatoes; cool slightly.  Cut into cubes (about 6 cups).  Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.  Add potatoes, celery and onion; toss.  Stir in eggs.  Cover and refrigerate at least 1 hour. 




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