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CREAMY POTATO SALAD Recipe

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This recipe for CREAMY POTATO SALAD is from Turn Off & Tune In, 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:  
6-8 MEDIUM SIZED POTATOES - UNPEELED, RED OR YUKON GOLD WORK BEST
1 TBSP SALT

4-6 HARD BOILED EGGS, PEELED & SLICED
2-3 RIBS OF CELERY, CHOPPED
4-6 RADISHES, SLICED

1 CUP HELLMAN'S MAYONNAISE
1/4 CUP SUGAR
2-3 TBSP WHITE VINEGAR
POTATO SALAD SEASONING
Directions:
Directions:
Place potatoes WITH THE SKINS ON, in a large pot of cold water - just dump them all in, covering them with about an inch of water. Add 1 TBSP salt. Bring to a boil and cook the potatoes until easily pierced with a fork. Drain the potatoes and keeping them in the pot, set them back on the now turned off burner, with the lid off. This allows any extra moisture on the potato, or in the pot, to evaporate. I usually do this step the night before I want to make my salad and I just let them sit in the dry pot until morning.

Once the potatoes are cooled, it's time to peel them. Place them on some newspaper, paper bags, or parchment paper. This just aids in the clean-up of the peelings. Gently scrape the peeling off with a knife and cut the potatoes into bite sized pieces.

Once all the potatoes are peeled & cut, place them in a large bowl with the sliced egg, celery, & radishes.

Mix up the mayonnaise dressing and gently stir it into the potato mixture.

Store in the refrigerator.

NOTE: TASTES BEST IF MADE AT LEAST 2 HOURS AHEAD OF TIME, OR EVEN THE DAY BEFORE.

 

 

 

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