"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Potato Salad Recipe

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This recipe for Potato Salad, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Friday, April 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs small all-purpose white or red potatoes
3 T white vinegar
1 T canola oil
1/2 c chopped celery
1/2 c finely chopped red onion
2 T sweet pickle relish, drained
3 hard-cooked large eggs, chopped
3/4 c low-fat mayo
2 T prepared mustard
1/2 t salt
1/4 t black ground pepper

Directions:
Directions:
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 min or until tender. Drain. Cool and peel. Cut potatoes into 1/2" cubes. Place potatoes in a large bowl, sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.

Combine mayo, mustard, salt, and pepper. Spoon mayo mixture over potato mixture; toss gently to coat. Cover and chill 1-24 hours. Yield: 7 servings (serving size: about 1 cup)

Number Of Servings:
Number Of Servings:
7
Personal Notes:
Personal Notes:
Calories 215; Fat 6.1 g

 

 

 

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