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POTATO SALAD Recipe

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This recipe for POTATO SALAD is from CONTINUING FAMILY TRADITIONS 2018, 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 lb Red Potatoes
12 Eggs
2 C Celery
1 ½ - 2 C Hamburger Dill Pickles
1-1 ½ C Green Onions
1 quart Mayo
1 C Mustard
Salt, black pepper and or Cajun seasoning
Directions:
Directions:
These are just approximate measurements use more or less according to your taste and I chop everything up very small.

I always use Red Potatoes because I like the texture better. I use my rice cooker to cook the potatoes with the little metal plate in the bottom. Add water to just cover the metal plate. When they are cooked and have cooled down I use a teaspoon to scrap the skins off. You can boil them if you don’t have a rice cooker big enough and they do just fine.

Add chopped potatoes, eggs, celery, pickles and green onions and season to taste. Add mayo and mustard and mix well. Potato salad is very heavy, if it is too difficult to mix with a spoon I use my hands, depends on how much I am making.

Variations: Mamma used Miracle Whip salad dressing instead of mayo and she added sweet pickles and I think bell peppers.
Personal Notes:
Personal Notes:
My mother, Felicia Manuel Tharp was a fabulous cook and her potato salad was always a family favorite.

 

 

 

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