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Potato Salad from Greeley Commercial Club Recipe

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This recipe for Potato Salad from Greeley Commercial Club, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Siegel
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 good sized potatoes
3 eggs (they are what makes it good)
Scant amount of chopped onions
1 pint salad dressing (any kind will do)
1/3 cup sugar
1 T. vinegar
1/2 T. salt
Dash of pepper (white if you have it)
Dash of prepared mustard

Directions:
Directions:
I pre-boil scrubbed potatoes with skins on. I also add some salt to water. Whatever you have to shred with - I use a hand shredder and have also used a food chopper.

Personal Notes:
Personal Notes:
Mom wrote this down on a piece of paper for Ruth: "I won't write this down on a card as the recipe is a huge one. Like 35 lbs. of potatoes, 4 dozen eggs and 2 onions. So, it's like 1 lb. potatoes to 1 1/3 eggs. I weighed 3 potatoes that were about 3-3 1/2 inches long and they weighed a pound. So, half a dozen good sized potatoes, use 3 eggs (they are what makes it good). They are scant on onions. The dressing says 1 gallon of salad dressing, etc. I cut it down like this.... Good luck!"

 

 

 

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