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Shirley's Potato Salad Recipe

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This recipe for Shirley's Potato Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Mobley Whitley
Added: Thursday, June 14, 2007


5 lb. Irish Potatoes
1 sm. jar pimento, chopped
3/4 c. sweet pickle relish
cooked salad dressing
3 har-boiled eggs, grated
4-5 green onions, chopped
3/4 c. mayonnaise (approx)
black pepper to taste

Salad Dressing:
2/3 c. sugar
3 eggs
1/3 c. water
1 T. butter or margarine
1/2 c. white vinegar

Peel and dice potatoes. Boil gently (salt to taste) until just done. Do not stir, and do not cover. Drain well. While still hot, add the cooked salad dressing. Let this stand while preparing other ingredients or until cool. Add all ingredients together and mix gently until well mixed, using either a wooden spoon or your hands. Garnish with paprika and parsley. NOTE: use tops and bottoms of onions.

Cooked Dressing:
You can make this the day before. If you don't use 5 lbs. of potatoes, just use part of the dressing and store remainder in refrigerator. It will keep at least two weeks. Combine eggs with sugar and whip well. Add vinegar and water. Add butter. Over low heat, stir constantly until mixture coats spoon. Cool. Note: The cooked salad dressing is the secret.




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