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Potato Salad Recipe

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

Contributor:  
Contributor:  
Sarah Pruitt
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds small red potatoes, diced
1 tbsp. white vinegar or cider vinegar
1/2 cup mayonnaise or reduced fat mayonnaise
1 tbsp. brown mustard
1 small white onion, peeled and left whole
2 celery stalks, thinly sliced
1 cup frozen sweet peas
4 hard boiled eggs
Salt and pepper

Directions:
Directions:
Boil potatoes in salted water for 12 minutes, until fork tender. Drain. Spread on cookie sheet to dry them. Sprinkle potatoes with vinegar. In large bowl add mayo and mustard. Using a hand held grater, grate the onion over the mayo. Add in celery, peas, potatoes, and eggs. Season the salad with salt and pepper to taste. Refrigerate until ready to serve.

 

 

 

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