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"Hunger is the best sauce in the world."--Cervantes

Potato Salad Recipe

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This recipe for Potato Salad is from The Barrette 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:  
2-3 russet potatoes for baking
1/2 c thinly sliced celery
1/4 c finely chopped onion
2 T chopped sweet pickle, or pickle relish
3/4 c mayonnaise
1 t sugar
1 t celery seed (or 1 t celery salt, and no additional salt)
1 t vinegar
1 t mustard
1 t salt
4 hard boiled eggs, chopped
Directions:
Directions:
Boil potatoes in salt water for 30 minutes, or until tender. Meanwhile, boil eggs 15 minutes. Peel and cube potatoes. Peal and chop hard boiled eggs. Transfer to a large mixing bowl (I prefer to use my flat, stainless steel bowl).

Sprinkle potato/egg mixture with celery, onion, and pickles.

In a separate bowl, combine mayo, sugar, celery seed, vinegar, mustard and salt. Cover potato mixture with this mayo mixture. Toss lightly to coat potato mixture. Cover and chill thoroughly.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
once potatoes and eggs are boiled, 15 minutes to prepare
Personal Notes:
Personal Notes:
I'm not a huge fan of potato salad, but I do love egg salad! This recipe is nearly 50% eggs and 50% potatoes.

This recipe originated as a much larger recipe from my "red and white" Better Homes and Gardens cookbook. I've adjusted it to make a smaller recipe that dad and I enjoy the day of a bbq for two (or three), and maybe the next day. It's a manageable size!

 

 

 

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