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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

GRANDMA MERRIGAN'S POTATO SALAD Recipe

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This recipe for GRANDMA MERRIGAN'S POTATO SALAD is from The Humann Family Cookbook, 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:  
6-8 Lg. Red Potato's
5 Eggs, hardboiled and sliced thin
6 Radishes, sliced thin
4 Baby Dill Pickles, cut into small pieces
3 ribs Celery, diced
1 sm. Red Onion, diced
1 sm. cans sliced Black Olives
1 C. Mayo
2 Tbsp. Dijon Mustard
a splash of Milk
Salt & Pepper
a sprinkle of Paprika for garnish
Directions:
Directions:
Boil potato's with skin on until potato's are softened but still slightly firm. Set aside to cool.
Boil eggs till hardboiled, approx. 10 minutes (although everyone has their own method so whatever works for you)
Once potato's have cooled, cut up into cubes and add to a medium sized bowl. Leave skin on unless it's peeling off, then just get rid of loose skin. Add 3 of the sliced hardboiled eggs, radishes, celery, onion, pickles and olives to bowl. In small glass measuring cup, add Mayo and Dijon and a splash of milk. Mix until smooth and a pale yellow color. You don't want it to be too runny, this is not an exact science. You want the mixture to coat the salad enough to hold it together. Sometimes I add more of either the mayo or mustard, just go by texture and taste. Add the dressing and season with salt and pepper. Stir together to mix and blend. Arrange 2 sliced hardboiled eggs around the top of the salad, sprinkle with paprika and refrigerate overnight if possible to blend flavors.
Number Of Servings:
Number Of Servings:
About 10

 

 

 

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