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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

EE's Potato Salad Recipe

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This recipe for EE's Potato Salad is from The Jackson Family Cookbook Project, 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:  
8 red potatoes
3 celery stalks
1/2c onion (yellow or red)
3-4 hard boiled eggs, cooled
1/2c sweet pickles (aunt opal's preferably)
1/2 small jar pimientos
1/4 to 1/2 cup mayo
2 to 3 tablespoons yellow mustard
table salt (not kosher)
ground pepper
Directions:
Directions:
Peel potatoes Cut into cubes.
Depending on age and size, boil @ 15 minutes with generous amount of salt. They are done when you can easily insert a knife into the center of the potato cube and it does not break.

Chop celery, onion and pickles.
In a big bowl, place chopped vegetables.
Drain cooked potatoes and place on top of vegetables.

Rough chop the hard boiled eggs over potatoes.
Chop pimientos and add to mixture.
Salt generously. Mix Gently, salt, mix, salt.

In 2nd small bowl, mix mayo and mustard until creamy light yellow.

Ground pepper over.

Mix and refrigerate.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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