"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Salad Recipe

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

Contributor:  
Contributor:  
Granny - Lucy Williams Tucker
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 potato for each person expected at picnic (6-8)
1 red onion, finely chopped or spring onion tops, cut up
3 hard boiled eggs, chopped
1 c. mayo thinned with 1/4 c. milk
lots of salt and a little ground black pepper
2 dashes celery salt
1/2 c. celery, chopped,
or 1/2 c. green pepper, chopped
hint of mustard

Directions:
Directions:
Cook potatoes with skins on. You may cut them into 1/4s but still leave skin on. When fork tender, drain, and place on shallow baking sheet to cool. Remove skins and cut into bite size pieces. Place into a large bowl. Cook eggs to hard boil and let cool. Shell eggs and chop into small pieces. Cut up the green pepper or celery. Stir cooked eggs and celery into the potatoes. Now add the spices and mustard to the thinned out mayo. I feel that Hellman's mayo is best. Cover and refrigerate until time to serve meal. Potato salad is easy to spoil so keep it in refrig. or cooler (and/or serve with a pan of ice under the salad bowl) as much as you can.
Hint: If the potato salad is dry tasting, you can always add more mayo. The mayo is absorbed by the potatoes as it sits in refrig.

 

 

 

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