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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Salad Recipe

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This recipe for Potato Salad is from Blue Ribbon Winners & Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. baby red potatoes, (do not peel)
1/2 red or green bell pepper, diced (optional)
1 cucumber diced
5 to 6 radishes, sliced thin
1 bunch green onion chopped fine
2 stalks celery chopped fine
8 hard boiled eggs
1 bunch fresh parsley chopped
DRESSING:
1 cup mayo
2 T. milk
1 cup sour cream
3 T. dill pickle relish
1 1/2 T. prepared yellow mustard
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried dill
OPTIONAL: 1 small can sliced ripe olives, drained
Directions:
Directions:
Boil potatoes, let cool and slice into chunks. Gently toss potatoes and vegetables plus 5 of the hard boiled eggs chopped fine. Prepare dressing and pour over all. Toss gently to coat. slice remaining eggs, place over top and dust with paprika. Refrigerate several hours before serving.
Personal Notes:
Personal Notes:
VARIATION: add one 2.8oz. jar of Hormel real bacon pcs. For creamier salad add more mayo and milk or sour cream. This is my own recipe, you can alter it with any combination of fresh vegetables if desired.

 

 

 

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