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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Salad Recipe

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This recipe for Potato Salad is from The Ziegler Family Cookbook Project, 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:  
Hard boiled eggs
Boiled potatoes
(equal number of both)

Celery
Chopped onion
Mustard
Mayonnaise
Worchestershire sauce
Celery Salt
Directions:
Directions:
Boil potatoes and eggs.
Note: a. I prefer red potatoes for taste but they take longer to boil. Make sure they are fork tender.
B. To have perfect boiled eggs, be sure they are covered with water, bring to boil and cook for ten minutes exactly.
Place eggs into a bowl of water filled with ice. Cut potatoes and eggs into pieces. Try to make sure the potatoes have some warmth. Sprinkle them with white wine vinegar.
Cut ½ of an onion and chop one or two stalks of celery and mix into eggs and potatoes.
Create a sauce using a cup of mayonnaise (less with small batch), and 1/3 C. mustard. Add two splashes of Worcestershire salt, two teaspoons more of vinegar, and two shakes if celery salt. Mix and pour onto vegetables.

 

 

 

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