"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 Recipe

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

Contributor:  
Contributor:  
West Deptford -Cathy Skinner
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs Eastern or Red Skin Potatoes
1 large Vidalia onion diced
1/2 cup diced celery
3 hard boiled eggs
Dressing:
3/4 cup sour cream
1/2 cup mayo
1/4 cup relish
1 TBS. mustard
1 tsp. salt
1/2 tsp pepper.

Directions:
Directions:
Boil the potatoes whole in a large pot, until tender(Do Not Overcook) Peel an cut into 1 inch pieces when cool. Add onion, celery and egg mix gently.
Combine dressing and mix gently with potato mixture. Cover and chill

 

 

 

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