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"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

My Famous Potato Salad Recipe

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This recipe for My Famous Potato Salad is from Our Favorite Recipes - A Wedding Gift For Jon & Amanda From Mike & Donna Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
See below.
Directions:
Directions:
Finely chop:
1 onion, 4 large dill pickles (not kosher), 3 celery stalks, 1 can black olives.

Combine in a large bowl with 8 peeled and cooked potatoes, cubed.

Add 2 C. of mayonnaise, or enough to make mixture moist, 1 tablespoon of dill seed, 2 tablespoons of prepared mustard and 8 or 10 hard-boiled eggs, chopped. Add the eggs last. You may need to add more mayo if it gets dry after the eggs are added.

Mix well, cover and refrigerate overnight. Sprinkle with paprika if desired before serving
Personal Notes:
Personal Notes:
Quantities of ingredients for this dish are estimated. I have been making this salad for so long, just by taste and texture. It is difficult for me to measure the ingredients.

 

 

 

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