Potato Salad BHG
From magnoliasouth 16 years ago
- 30 minutes to make
- Serves 8
This is posted elsewhere on the web, but this is for a copy for ME (and you if you like). This came out of my 1981 EXCELLENT edition of the Better Homes and Garden Cookbook. It's my all time favorite recipe for potato salad and it just can't be beaten.
Ingredients
- 6 med potatoes shopping list
- 1 c. celery, thinly sliced (I eliminate this because of the seed - I'm not a big celery fan) shopping list
- 1/2 c. onion, finely chopped shopping list
- 1/3 c. sweet pickle, chopped shopping list
- 1 1/4 c. mayonnaise shopping list
- 2 tsp. sugar shopping list
- 2 tsp. celery seed shopping list
- 2 tsp. vinegar shopping list
- 2 tsp. mustard, prepared shopping list
- 1 1/2 tsp. salt shopping list
- 2 hard-cooked eggs, coarsely chopped shopping list
How to make it
- In a covered saucepan, cook potatoes in salted boiling water for 25 to 30 minutes, or until tender.
- Drain well.
- When they are cool enough to handle, peel (I don't peel them) and cube potatoes. Transfer to a large bowl.
- Add celery, onion and sweet pickle.
- Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt.
- Add mayonnaise mixture to potatoes and toss lightly to coat.
- Gently fold in chopped eggs.
- Cover and chill thoroughly.
People Who Like This Dish 6
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