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Potato Salad Recipe

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This recipe for Potato Salad, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds russet potatoes (4 medium), peeled
Salt
2 T. distilled white vinegar
1/2 c. celery, chopped fine
2 T. red onion, minced
3 T. sweet pickle relish (optional)
1/2 c. mayonnaise
3/4 t. powdered mustard (preferred to prepared mustard)
3/4 t. celery seed
1/4 t. pepper
2 large hard-cooked eggs, peeled and cut into 1/4" cubes

Directions:
Directions:
Place potatoes in a large saucepan and add water to cover by 1". Bring to a boil and add 2 teaspoons salt. Cook until tender, about 8 minutes. *NOTE: Do not over cook as the potatoes will become mealy and break apart. Drain and transfer to a large bowl. Splash the vinegar on the warm potatoes and toss gently. Let stand until just warm, about 20 minutes.
In a small bowl, stir together celery, onion, relish (if desired), mayonnaise, powdered mustard, celery seed, pepper and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs into potatoes while just warm or fully cooled. *If the potato salad seems a little dry for your liking, add a couple tablespoons more mayonnaise.
Garnish the top with egg slices and/or paprika.
Cover with plastic wrap & chill for at least 1 hour.

Number Of Servings:
Number Of Servings:
Serves about 5,
Personal Notes:
Personal Notes:
I also like cooking the potatoes in there jackets and remove the skin while still warm, or cooking red potatoes in their jackets and cutting into 3/4" cubes with the skins on. I also double the recipe because I want left over potato salad.

 

 

 

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