Old-Fashioned Potato Salad Classic Creamy Potato Salad
This is the potato salad recipe that I always use, only I
double it because otherwise there is never enough!
* Exported from MasterCook *
Old-Fashioned Potato Salad
Recipe By : Serving Size : 5 Preparation Time :0:00
Categories : Chapter 5 On the Side Potatoes Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 pound
boiling potatoes (about 3 medium) 2 eggs 1 medium stalk
celery 1 medium onion
3/4 cup mayonnaise OR
4/4 cup salad dressing 1 1/2 teaspoons white vinegar 1
1/2 teaspoons mustard
5/2 teaspoon salt
6/8 teaspoon pepper
Choose round red or round white potatoes to boil for potato
salad because they will hold their shape when cooked. Russet
potatoes do not work as well for potato salad. Peel the
potatoes, and cut any large potatoes in half. Add 1 inch of
water to the large saucepan. Cover and heat the water to
boiling over high heat. Add potatoes. Cover and heat to
boiling again. Once water is boiling, reduce heat just
enough so water bubbles gently. Cook covered 20 to 25
minutes or until potatoes are tender when pierced with a
fork. Drain potatoes in a strainer, and cool slightly. Cut
potatoes into cubes.
While the potatoes are cooking, place the eggs in the
medium saucepan. Cover with at least 1 inch of cold water,
and heat to boiling over high heat. Remove the saucepan
from the heat. Let stand covered 18 minutes. Immediately
pour off the hot water from the eggs, then run cool water
over them several seconds to prevent further cooking;
drain. Peel and chop the eggs. Chop the celery. Peel the
onion, and chop enough of the onion to measure 1/4 cup.
Wrap any remaining onion, and refrigerate for another use.
Mix the mayonnaise, vinegar, mustard, salt and pepper in a
large bowl. Gently stir in the potatoes, celery and onion.
Stir in the chopped eggs. Cover and refrigerate at least 4
hours to blend flavors and to chill. Cover and refrigerate
any remaining salad.
This one is pretty good too!
* Exported from MasterCook *
Classic Creamy Potato Salad
Recipe By : Serving Size : 10 Preparation Time :0:00
Categories : Salads Super Sides & Smaller = Bites
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 6 medium
boiling potatoes (2 pounds) 1 1/2 cups mayonnaise or salad
dressing 1 tablespoon vinegar 1 tablespoon mustard 1
teaspoon salt
1/4 teaspoon pepper 2 medium stalks celery (1 cup) --
chopped 1 medium onion (1/2 cup) -- chopped 4 hard-
cooked eggs -- chopped
Heat 1 inch water (salted, if desired) to boiling. Add
potatoes. Cover = and heat to boiling; reduce heat to low.
Boil gently 30 to 35 minutes or = until potatoes are tender;
cool slightly. Cut into cubes (about 6 cups). Mix
mayonnaise, vinegar, mustard, salt and pepper in large glass
or plastic bowl. Add potatoes, celery and onion; toss. Stir
in eggs. Cover and refrigerate at least 4 hours. Cover and
refrigerate any remaining salad.
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