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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is my favorite potato salad recipe, but I must confess I love to try or vary potato salad recipes. So even though the recipe is very good I'm still experimenting to find the most fabulous potato salad. Sometimes less is more, and you'll probably love the recipe just as it is. make at your own risk, a dozen eggs may not be legal in your state. Ingredients:
3 medium potatoes (about 1 1/2 pounds) |
1 tablespoon cider vinegar |
1 teaspoon sugar |
1/2 cup chopped celery |
1/3 cup chopped onion |
1/4 cup chopped stuffed olives |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
3/4 cup mayonnaise |
2 eggs, hardboiled and chopped |
Directions:
1. In a saucepan, cook potatoes in boiling water until tender.
2. Peel and cube potatoes and place in a medium bowl.
3. Sprinkle with vinegar and sugar.
4. Add celery, onion, olives, salt, and celery seed.
5. Fold in mayonnaise and eggs.
6. Cover and refrigerate for atleast 1 hour (I generally have a bowl hot before it hits the fridge to taste-test it before serving).
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