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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Potato Salad/Waldorf Salad Recipe

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This recipe for Potato Salad/Waldorf Salad is from The Hall 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:  
5 Potatoes 6 eggs
1 cup chopped celery ½ cup sweet relish
¼ tsp. garlic salt ¼ tsp celery salt
1Tb. Yellow mustard ¼ cup mayonnaise
½ chopped onion (optional) pepper to taste

Bring large pot of salted water and potatoes to boil. Cook to tender but firm. Drain, cool, peel, chop.
Place eggs in saucepan, cover with cold water. Bring water to boil, cover, and remove from heat. Let eggs stand for 10 minutes, remove from water, cool, peel, and chop.
In large bowl, combine potatoes, eggs, celery, relish, garlic salt, celery salt, mustard, pepper, mayonnaise, and onions (optional : Dom hates onions). Mix well. Refrigerate to chill.
*Optional: drain 1/2 jar 4 oz. diced Pimentos, pat with paper towels and add to potato salad.
Directions:
Directions:
Ellen and Luella Olson
Waldorf Salad
4 eggs
4 teaspoons lemon juice
2 Tablespoons butter
1 Cup Whipping Cream
4 large apples (not delicious)
2 Cups Marshmallows
Can add nuts and celery if desire
Beat eggs till light. Add juice and butter. Cook till boiling on low heat in small sauce pan. Stir constantly so it won't scortch. Cool till needed. When ready to serve, beat whipping cream and fold into dressing. Add to diced apples and marshmallows. Mix well.

 

 

 

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