"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Salad Recipe

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This recipe for Potato Salad, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson
Added: Sunday, May 27, 2007


5 C. cooked, Potatoes, cut in cubes (~7 medium potatoes)
2 tsp. Vinegar
2 tsp. Sugar
1/4 C. chopped Green Onions or Chives
1/4 C. Celery, chopped
4 hard-boiled Eggs, sliced or chopped
1/4 C.. prepared Mustard
1 C. Mayonnaise (I prefer Hellmann's)
1/2 C. Sour cream
Salt and Pepper to taste

Mix sugar and vinegar together. Sprinkle over warm potatoes and allow to set for 30 minutes. In a small bowl, mix mustard, mayonnaise and sour cream together; fold into potatoes. Gently add green onions, celery, and eggs. Add salt and pepper to taste. Refrigerate overnight for the best flavor. Garnish with paprika and additional hard boiled egg slices.




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