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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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No summer picnic would be complete without a yummy potato salad. This is a classic which is sure to be a hit!Beth Ask, Ulster, Pennsylvania 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 pimiento-stuffed olives |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
3/4 cup mayonnaise |
2 hard-cooked eggs, chopped |
Directions:
1. In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
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