OK, I might be exaggerating a bit - BUT whenever I bring this potato salad to a party or a gathering, it is a huge success!! Everyone loves it!! And it is gone in seconds. So I think that is a pretty good testament on what a great recipe this is. With Memorial Day a week away, what a perfect recipe to post!!
This recipe is an adaptation from an earlier edition of the Better Homes and Garden Cookbook. The sad thing is that it is no longer included in the recent editions. Why??? Such a great recipe will now be lost to the world!! So sad!!
Anyway, here is my adaptation of the Better Homes and Garden Cookbook Recipe:
Creamy Potato Salad
6 medium potatoes (I usually use the "new" potatoes - you know the red potatoes - just pick the larger ones)
2 stalks celery, thinly sliced
1 medium green pepper, chopped
1 medium onion chopped
1 1/4 cup mayonnaise (I use Miracle Whip)
1 T vinegar
2 tsp dijon-style mustard or prepared mustard (i.e., regular mustard)
6 hard boiled eggs, coarsely chopped.
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes, until just tender. Drain well. Let cool.
The recipe calls to peel the potatoes, but I don't - it is your choice. Chop the potatoes into small bite size pieces.
In a very large bowl, combine celery, green pepper, onion, Miracle Whip/mayonnaise, vinegar, and mustard.
Add potatoes and eggs. Toss lightly to mix.
Cover the bowl and chill the salad for 6 to 24 hours.
Makes 12 side-dish servings.
Perfect for your next picnic and outdoor gathering!! This is so good! You will never go back to store-bought potato salad again!!
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