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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Potato Salad Recipe

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This recipe for Potato Salad is from Rogers Family Cookbook, 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:  
12 Medium Russet Potatoes
8 Hard Boiled Eggs
4 Celery Stalks (chopped)
1-2 Dill Pickles (diced)
8 Radishes (halved & sliced)
4 oz. Can Sliced Olives
4-5 Green Onions (sliced & diced)
Dressing
Paprika

Dressing
2 cp. Mayo
2 tbsp. Mustard
1-2 tbsp. Vinegar
1-2 tbsp. Pickle Juice
1 tbsp. Sugar
1 1/2 tsp. Celery Seed
1 tsp. ea. Salt & Pepper
Directions:
Directions:
Boil potatoes whole with skin for about 15 min. Check with a fork. Potato is done when the fork easily goes in, but the potato is still firm. Drain. After they're cooled, slide a knife across the skin to peel. Dice potatoes into little chucky squares.
Slice eggs with egg slicer, saving the middles of 4 them for decoration. Slice the rest into small pieces.
Add chopped celery, radishes, green onions, dill pickles, and olives.

In a separate bowl, mix dressing ingredients.

Add dressing and mix well. If the salad seems too dry, add a bit more mayo or mix up a bit more dressing.

Lay out the sliced eggs and sprinkle with paprika
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
The amounts listed are just suggestion. My sister uses more mustard. Another doesn't use radishes. Sometimes I use less vinegar. Really, it's all about how you like it.

 

 

 

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