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Mary Ross's Potato Salad Recipe

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This recipe for Mary Ross's Potato Salad, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Kane
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. potatoes, cooked
1 large jar of Hellman's Mayonnaise
sweet gherkins pickles
6 hard boiled eggs
1 large onion
a few stalks of celery (optional)

Directions:
Directions:
Cook potatoes until they are just beginning to get soft, you don't want them too soft or they fall apart when you stir in the rest of the ingredients. Drain the potatoes and allow to cool. Cut in the onions, make the bits as big or as small as you like. Chop the pickles into small slices and add a little bit of the pickle juice (that's what makes it creamy). Add the mayo and stir it all together. Slice the eggs on top. It's simple and delicious!

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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