"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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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