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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cumberland Potato Salad Recipe

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This recipe for Cumberland Potato Salad is from The FitzPatrick Family Cookbook, 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:  
5 lbs.white boiling potatoes (Not New or Red skinned)
1 large Vidalia or sweet onion, chopped
2 to 2 1/2 cups Hellman's Real Mayonnaise
1/4 to 1/2 cup yellow mustard
1/4 cup half and half
1 T celery seed
Directions:
Directions:
In a large pot, cover potatoes-- with skins on-- with cold water. Bring to boil and boil gently until cooked. (You should be able to poke a fork through but potatoes stay intact.) Drain. Allow to cool until you can handle them. They should be warm when you peel them. Pull skin off the potatoes with paring knife and thumb, and slice into bite-sized pieces. Add chopped onion.

In a separate bowl, whisk together next 4 ingredients.(Add only enough mustard to create a pale yellow color.) Pour over potatoes and gently coat the potatoes and onions. Chill.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This has been a summer tradition at every FitzPatrick barbecue. This one's for you, Fenton.

 

 

 

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