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Potato Salad Recipe

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This recipe for Potato Salad, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooks Illustrated
Added: Friday, March 28, 2008


1 lb. russet potatoes, cooked, peeled, cooled and cut into 2/4" cubes
2 T. distilled white vinegar
1 medium celery rib, chopped fine
2 T. minced red onion
3 T. sweet pickle relish
1/2 c. Hellman mayonnaise
3/4 t. powdered mustard
3/4 t. celery seed
2 T. minced fresh parsley leaves
1/4 t. ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4" cubes (optional)

Do not overcook potatoes or they will become mealy. The potatoes must be just warm, or even fully cooled when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 T. mayonnaise.




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