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Potato Salad Recipe

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This recipe for Potato Salad, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Friday

Category:
Category:

Ingredients:  
Ingredients:  
5 lb boiling potatoes, boiled, peeled and cubed (you could substitute red skin potatoes and then you don't have to peel them)
1 lb bacon, fried crisp, drained and torn into small pieces
12 eggs, hard-boiled and chopped
4-6 stalks of celery, diced
Sweet midgets or gherkin (Pickles), diced fine (approximately 3/4 C)
2 large onions, chopped
2 C Helmans mayonnaise (approximate)
salt and pepper to taste

Directions:
Directions:
Notes:
Potatoes should be boiled until just tender, do not over boil. I use the thin-skinned potatoes and peel when they are cooled. You could also substitute red skin or new potatoes, then you don't have to peel them!
Bacon can be sliced first and then browned if desired, drain well.
While it may be tempting to substitute pickle relish for diced sweet midgets, it WON'T be as good.

Directions:
Prepare ingredients.
Mix together.
Add enough mayonnaise to make the salad moist but not overly creamy.
Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
enough to feed an army or Lautermilch reuinion
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Potato salad like Mom always made! There are no exact amounts, just make it so you like it! To make smaller amounts, use less of everything.

 

 

 

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