"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Mom’s Potato Salad Recipe

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This recipe for Mom’s Potato Salad, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Patricia Shepardson
Added: Friday, August 25, 2006
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. small red potatoes, boiled until fork tender, peeled & sliced
½ to 1 c. diced onions
2 c.diced celery
Seasoned Salt to taste
Pepper to taste
Place above ingredients in large mixing bowl.

Prepare Sauce:
½ c. sugar
Scant ½ c. apple cider vinegar
1egg
2 tbsp. butter
1 tsp. yellow mustard
Directions:
Directions:
Combine above sauce ingredients in a medium saucepan.
Cook over low heat using wire whip or rotary beater on low until mixture thickens and is somewhat frothy.
Pour over potatoes.
Add approx. 2 c. Miracle Whip Light.
Lightly mix all together being careful not to “mash” potatoes.
Top with 5-6 sliced boiled eggs.
Sprinkle with Paprika and fresh sprigs of Parsley.
Refrigerate at least 4 hours, overnight is best.

 

 

 

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