Mary's Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lbs Yukon golden red potatoes
2-3 ribs of celery (leaves are good), diced
fresh chives from your garden, chopped
4-6 hard boiled eggs, (add vinegar to water)
⅔ TBS olive oil
Sea salt to taste
Pepper to taste
2-3 TBS Hellman's™ mayonnaise
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Directions: |
Directions:1) Wash potatoes and cut into bite size pieces, leaving the skin on. Boil with salt just until tender, do not overcook. Drain and place in a large bowl, sprinkle with olive oil, add sea salt and pepper to taste.
2) Hard-boil eggs in water with 1TBS vinegar. Peel eggs and slice, add to bowl of potatoes.
3) Dice celery ribs, including some leaves, and add to bowl of potatoes.
4) Pick some fresh chives from your garden, or pick some up at your local market, chop, and also add to bowl of potatoes.
5) Add mayonnaise to potatoes, folding in the mayo until it's the consistency you desire.
Refrigerate or serve warm. |
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Notes: |
Personal
Notes: Potato salad pairs well with a variety of main courses. Whether hosting a casual lunch with Brother Johnny, and Cousin John Finley or hosting a DAR (Daughters of the American Revolution) luncheon, there are many options as to what to serve with potato salad. Potato salad is versatile and can be served with all types of sandwiches, even dainty cucumber sandwiches, other cold salads, or try grilling some chicken, steak shrimp, salmon or baked ham, better yet grill up some veggies for your Vegetarian friends.
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