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Rhonda's Potato Salad Recipe

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This recipe for Rhonda's Potato Salad is from The Bernardy 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:  
6 medium potatoes
2 tsp sugar
2 tsp vinegar
1 c sliced celery
⅔ c dill or sweet pickle
⅔ c chopped onion
2 tsp salt
½ tsp celery seed
1½ c Hellmann's Real Mayonnaise
4-5 hard -boiled eggs
Directions:
Directions:
1. In covered pan, cook whole potatoes in boiling salted water for about 25 minutes or until almost tender. Drain well. Peel warm potatoes.
2. Quarter and slice potatoes.
3. Sprinkle with sugar and vinegar.
4. Add sliced celery, onion, pickle, salt and celery seed to the potatoes; stir to combine.
5. Add mayonnaise. Fold into potato mixture.
6. Carefully fold in sliced eggs.
7, Cover and chill thoroughly.
Personal Notes:
Personal Notes:
This recipe is gluten-free if you use a gluten-free mayonnaise, such as Hellmann's.

It is from niece, Rhonda Shanks.

 

 

 

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