Grandma Jan's Potato Salad
4-6 large red potatoes (or golden), boiled or baked until tender
4-6 large eggs, hard boiled
2-3 stalks celery, chopped
1/4 - 1/2 large onion
2-4 Tablespoons relish
1-2 - 1 teaspoon prepared mustard
1/2 - 1 cup mayo
1-2 Tablespoons vinegar
Pepper, salt, paprika to taste
Peel still-warm potatoes, cut into bite-size pieces. Peel and chop eggs, reserving a few slices for top decoration, if desired. Combine dressing ingredients in medium bowl. Test taste and adjust relish, mustard, mayo, vinegar, and spices. Pour dressing over potatoes eggs, celery, and onion and stir. Finish with egg slices and paprika.
I don’t use russet potatoes, because they are too mushy after cooking to hold any shape.
4-6 large eggs, hard boiled
2-3 stalks celery, chopped
1/4 - 1/2 large onion
2-4 Tablespoons relish
1-2 - 1 teaspoon prepared mustard
1/2 - 1 cup mayo
1-2 Tablespoons vinegar
Pepper, salt, paprika to taste
Peel still-warm potatoes, cut into bite-size pieces. Peel and chop eggs, reserving a few slices for top decoration, if desired. Combine dressing ingredients in medium bowl. Test taste and adjust relish, mustard, mayo, vinegar, and spices. Pour dressing over potatoes eggs, celery, and onion and stir. Finish with egg slices and paprika.
I don’t use russet potatoes, because they are too mushy after cooking to hold any shape.
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