"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Potato Salad Recipe

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This recipe for Red Potato Salad, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy, Peggy/Steve
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
Dressing:
3 lbs. red potatoes, cut in large pieces and cooked
1 cup mayonnaise
1 green pepper, chopped in large pieces
1/2 cup sour cream
3-4 celery stalks, sliced
2 Tbsp. white vinegar
1 small red onion, sliced thin and quartered
1 Tbsp. oil
dried dill weed (liberal)
1 Tbsp. Dijon mustard

Directions:
Directions:
Cool cooked potatoes and add remaining vegetables. Sprinkle very liberally with dill weed, and mix.

Combine mayonnaise, sour cream, vinegar, oil, and mustard.

Mix into vegetables. Chill.
Prep Time: 1 hour plus cooling time.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour plus cooling time
Personal Notes:
Personal Notes:
This is our favorite because there is no need to peel the potatoes.

 

 

 

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