Picnic Potato Salad Recipe
5 stars -
based on 4 votes
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Ingredients: |
Ingredients: Up to 5 lbs. russet potatoes (Martha Stewart suggests Yukon Gold), boiled (for approx. 40 min.) and peeled and sliced into very thin slices, 3 finely chopped onions, 2 stalks of finely chopped celery, sweet gherkin pickles chopped if desired, thinly sliced radishes if you choose. Add 3 cooked and cut up eggs if desired.
Dressing: Henri's Tastee brand dressing, mustard, mayonnaise, salt and pepper to taste, onion powder to taste. A small amount of horseradish can be added to taste (though Grandma G did not use horseradish).
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Directions: |
Directions:Layer prepared potatoes, onion, radishes and celery (and pickles or relish if desired).
Dressing: Mix the above ingredients to taste. Add cooked egg yolks (this works well if deviled eggs are prepared at the same time) which are mashed and mixed evenly in the dressing. As an option, slice cooked egg whites into potato mixture. Continue to add ingredients until the dressing and potatoes are a thick mixture (don't add too much so that it becomes soupy). It is best when prepared the day before serving. |
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Personal
Notes: |
Personal
Notes: There are no real measurements for this potato salad, but we tried to recreate the recipe, made by Grandma for years. Just keep adding ingredients until it is of the "right" consistency. The thinly sliced potatoes make for a very flavorful salad, with the Tastee dressing mixed in. This is the absolute best and served for reunions and family dinners!
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