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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Potato Salad (from Rosanne Dovgala) Recipe

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This recipe for Potato Salad (from Rosanne Dovgala), by , is from The Dovgala Clan 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!

Contributor:  
Contributor:  
Donna Dovgala McInerney

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. red potatoes
6 eggs
2-3 slices of onion, oprt.
3 stalks of celery
c. white or cider vinegar
Granulated sugar
Salt and pepper
Parsley flakes, opt.
3 heaping tbsp. mayonnaise

Directions:
Directions:
Boil 5 lbs. of red potatoes and 6 eggs (1 egg per lb. and 1 for the pot) until a fork goes in and center is a little hard but not mushy (approximately 40 minutes. If the skin cracks, its too long.

Drain and refrigerate potatoes after cooking. Chop 2-3 slices of onion and 3 stalks of celery.

To make the sauce: Start with approximately cup white vinegar. Add sugar until it is absorbed but still wet. Add salt, pepper, parsley flakes (optional). Add 3 heaping tbsp. of mayonnaise (more or less to taste.) Keep stirring with fork. (Consistency should be able to pour and color should be grayish.) Taste should be sweet from the sugar but have a bit of flavor from the vinegar. If either is not apparent, add (by teaspoon) sugar, vinegar or mayonnaise.

Cut potatoes into cubes and mix everything well. Refrigerate.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
45-60 minutes
Personal Notes:
Personal Notes:
Eggs can be used simply for garnish and not incorporated into the salad.

 

 

 

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