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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1 c. celery, thinly sliced (i eliminate this because of the seed - i'm not a big celery fan) |
1/2 c. onion, finely chopped |
1/3 c. sweet pickle, chopped |
1 1/4 c. mayonnaise |
2 tsp. sugar |
2 tsp. celery seed |
2 tsp. vinegar |
2 tsp. mustard, prepared |
1 1/2 tsp. salt |
2 hard-cooked eggs, coarsely chopped |
Directions:
1. In a covered saucepan, cook potatoes in salted boiling water for 25 to 30 minutes, or until tender.
2. Drain well.
3. When they are cool enough to handle, peel (I don't peel them) and cube potatoes. Transfer to a large bowl.
4. Add celery, onion and sweet pickle.
5. Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt.
6. Add mayonnaise mixture to potatoes and toss lightly to coat.
7. Gently fold in chopped eggs.
8. Cover and chill thoroughly.
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