"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Good Old Potato Salad Recipe

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

Contributor:  
Contributor:  
Kathleen Rains
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 potatoes, peeled, cut up and cooked just until tender (or 1 - 1 1/2 per person)
3 - 4 hard boiled eggs, cut up ( save 1-2 not cut-up for garnish if desired)
about 1c. chopped celery
1/4 small onion, grated
2 tsp. Dijon mustard or 1/4 - 1/2 tsp. dry mustard
2 grinds of black pepper
1/2 tsp. celery salt
1/2 - 1 tsp. celery seed
little drizzle of vinegar
a little salt to taste if desired
Hellmann's mayonnaise

Directions:
Directions:
I always cube and season potatoes as soon as cool enough to handle. Put potatoes and egg pieces in an oversize bowl, try to distribute each seasoning evenly over them and add mayo last when they are barely warm.Taste and correct seasonings to your liking. I use less salt than most cooks so I use only celery salt and no table salt. Use just enough mayo to cover lightly and mix gently. The mayo and seasonings are absorbed better with warm potatoes.

Personal Notes:
Personal Notes:
This is all made up as I never use a recipe. Chill until ready to serve, mixing in a bit more mayo if desired before serving. This should make enough for leftovers. Who doesn't want a little the next day?

 

 

 

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