Potato Salad Recipe
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 This recipe for Potato Salad, by Pam Bridges, is from The Shurtleff Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Pam Bridges
Added: Friday, October 28, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 med/lg red potato per person
1 lg. white onion
1 dzn. lg. eggs.
4-6 stalks of celery.
1 sml. jar sweet pickles (or sweet pickle relish).
salad dressing.
mustard.
salt & pepper
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Directions: |
Directions:Boil potatoes, cool, peel & cut into lg. cubes.
Boil eggs, cool, peel & dice. Dice onion & celery, 1/2 the pickles (or 2-3 tbs. pickle relish). In a bowl add 3-4 tbsp salad dressing, 1 tsp. mustard, mix slowly adding pickle juice from pickle jar to mixture until it is sweetened to your taste (not too pickly tasting). Add all ingred. except salad dressing, mix in a large bowl, add salt & pepper to taste. Pour salad mixture over ingred. in bowl, mix slowly so as not to break up the potatoes. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 1/2 hr. |
Personal
Notes: |
Personal
Notes: White potatoes get mushy if overcooked & when stirred mash down quicker. Red don't break down as easy & are sweeter. If you cook potatoes the night before, don't peel, but drain, cover & refrigerate overnite, they're easier to peel & cut. In salad dressing & mustard mix, don't pour too much pickle juice at one time or it will overpower the salad & taste like a pickle dish not a potato dish. Start with small amounts & add gradually to taste. If you prepare salad the night before it gives the dish time for the flavors to combine & tastes better.
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