"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Salad 101 Recipe

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This recipe for Potato Salad 101, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matthias Smith
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Pounds Small All-purpose White or Red Potatoes
3 tbsp White Vinegar
1 tbsp Canola Oil
1/2 Cup Finley Chopped Red Onion
2 tbsp Sweet Pickle Relish, Drained
3/4 Cup Low-Fat Mayonnaise
2 tbsp Prepared Mustard
1/2 tsp Salt
1/4 tsp Freshly Ground Block Pepper

Directions:
Directions:
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, simmer 10 min. or until tender to fork touch. Drain and cool then peal. cut potatoes into 1/2 inch cubes. Place potatoes in a large bowl, sprinkle with vinegar and oil then add celery, onion, pickle relish, and eggs. toss gently.

2. Combine Mayonnaise, mustard, salt and pepper. Spoon Mayonnaise mixture over potato mixture, toss gently to coat. Cover and chill 1-24 hrs.

Number Of Servings:
Number Of Servings:
7 cups

 

 

 

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