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Buffet Egg-Potato Salad Recipe

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This recipe for Buffet Egg-Potato Salad is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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:  
9 medium potatoes (3 lbs.)
1 1/2 cups mayonnaise
1/2 cup milk
1 tbsp. salt
1 tbsp. cider vinegar
1 tsp. celery seeds
2 tsp. prepared mustard
1/4 tsp. pepper
1 small onion, minced
1 medium green pepper, chopped
12 hard cooked eggs, cut into bite-size pieces
15 oz. can pitted black olives, sliced
14 oz. jar bread-and-butter pickles, drained and chopped
Directions:
Directions:
In a 4-quart saucepan over high heat, cook unpeeled potatoes with enough water to cover; bring to a boil. Reduce heat to low, cover and simmer 25 to 30 minutes until potatoes are fork-tender; drain. Cool potatoes slightly until easy to handle, then peel and cut into bite-size chunks. In a large bowl, whisk mayonnaise with next six ingredients until blended. Add onion and green pepper; mix well. Add eggs, pickles and potatoes; toss gently to mix well. Refrigerate overnight.
Personal Notes:
Personal Notes:
This old-fashioned potato salad was always a favorite at Sunday church buffets. It serves a large group.

 

 

 

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