"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Connor Potato Salad Recipe

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

Contributor:  
Contributor:  
Ruth Connor
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 red skinned potatoes, cooked with skins on, then peeled and cubed when cool.

3 TB white vinegar
1 1/2 mustard seed
1 ts. celery seed
4 chopped , hardboiled eggs
1 1/2 ts salt
1/2 cup chopped green onions.
HELLMAN"S mayonaise! (Note: Failure to use Hellman's mayonaise may result in very inferior potato salad!)

Directions:
Directions:
In mixing bowl, mix vinegar, mustard seed and celery seed. Let stand 1 hour. Mix in chopped potatoes and coat well.
Add eggs, salt, and green onions.
Mix with just enough HELLMAN"S mayo to bind ingredients.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This potato salad is the central part of every Connor gathering!

 

 

 

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