"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato Salad Recipe

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This recipe for Potato Salad, by , is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds potatoes (about 6 medium)
1 small onion, finely chopped (about 1/4 cup)
1/4 cup Lite Italian Dressing
1 tsp. salt
1/4 tsp. pepper
1/2 c. salad dressing
1 stalk celery, chopped (about 1/2 cup)
2 hard-cooked eggs, coarsely chopped

Directions:
Directions:
Add potatoes to pot and cover with hot water. Add 1 tsp. salt. Heat to boiling. Reduce heat. Cover and cook until tender, 30-35 minutes. Drain and cool.

Cut potatoes into cubes; stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Grandma Bay said you should always use red potatoes for potato salad. She left them whole when she cooked them and peeled them after they were cooked and cooled.

Be careful not to over mix the salad. You want to have chunks of potatoes (not mashed potatoes).

For garnishing, you can slice extra hard boiled eggs on top of the salad and sprinkle with paprika. Parsley springs are also a pretty addition.

 

 

 

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