"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grandma's Potato Salad Recipe

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This recipe for Grandma's Potato Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 eggs,
1 lb. small red potatoes,
2 Tbsp each: grainy mustard, red wine vinegar and olive oil,
salt to taste and freshly ground black pepper,
1/2 cup finely diced celery,
1/4 cup finely diced red onion,
2 Tbsp finely diced pickles, dill or sweet,
1/2 cup sour cream.

Directions:
Directions:
Put potatoes and eggs in medium saucepan and cover with cold water. Bring water to boil and cook eggs til hard-boiled (then remove) and potatoes are just tender. Drain. Put eggs in bowl of cold water to quick cool then peel of shells.
While eggs and potatoes are cooking.... Combine in a medium bowl your mustard, vinegar, pinch of salt and a few grinds of pepper. Whisk in olive oil.
As soon as potatoes are cool enough to handle, cut them in half and toss them with the mustard mixture and store in refrigerator. (This can be done in advance and stored in the fridge for up to 3 days.) When ready to serve, stir the celery, red onion, pickles and sour cream into the potatoe mixture. After all this is mixed up, gently fold in your sliced hard-boiled eggs and adjust the salt and pepper to suit your taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min./Cooking Time: 20 min.
Personal Notes:
Personal Notes:
My paternal grandmother was born on the Italian side of the Alps and my grandfather was born in the Tirol area of Austria. Soon after they met Grandpa gave Grandma a large jar of the grainy brown mustard that his mother put up every year. Grandma used it in her potatoe salad and Grandpa loved it.

 

 

 

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