"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Potato Salad Recipe

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This recipe for Italian Potato Salad, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Reed
Added: Thursday, January 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 lbs. white Idaho potatoes
1 stack celery
2 lg. onions
1 clove garlic
2 Tbls. oregano
1 Tbls. pepper
1 Tbls. salt
2 Tbls. fresh dill cut up
1 dz. eggs
1 can black olives
32oz. mayonnaise
2 - 16oz. containers sour cream

Directions:
Directions:
Boil potatoes & eggs & peel.

In large bowl mix: mayonnaise, sour cream, salt, pepper, oregano, dill, garlic, one clove garlic (through press).

Dice celery & onion and cut potatoes into 1/2" cubes. Chop 10 eggs into small pieces. Put all chopped vegetables and olives into separate bowl.

In a 3rd large bowl start alternating 1 cup of vegetables and 1/2 cup of dressing mixture. Keep doing this until all ingredients are mixed.

Flatten the top of sale and put 1 Tbls. of dressing across the top and slice the remaining 2 eggs. Sprinkle with dill and oregano.

Put into refrigerator and 2 hours before serving.

Personal Notes:
Personal Notes:
To get the benefit of all the ingredients, it is important that everything is cut into small pieces.

 

 

 

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