Saturday, June 4, 2011

Potato Salad

Larry’s favorite Potato Salad

5 lb Idaho or Russet potatoes (unpeeled)
3 boiled eggs (peeled and diced)
1 small yellow onion (Chopped small dice) approx. 1 cup
2-3 ribs of celery (sliced thinly) approx. 1 cup
1 tsp mustard (yellow)
1 ½ tsp sweet relish
2 2/3 cup mayonnaise
¼ tsp salt
12 grind of fresh pepper
¼ tsp of celery seeds

 Wash potatoes, and then boil potatoes with skins on until tender but not falling apart. Let the potatoes cool down before you peel them. While waiting cut up celery and onions and dice eggs. Dice potatoes and add to bowl. Add celery, onions and eggs to bowl, mix thoroughly. Add celery seed, salt, pepper to bowl and mix gently. Add mayonnaise, mustard, sweet relish and mix. Refrigerate for 4 hours or over night before serving for best flavor. Taste and if necessary add more salt and or pepper.
On top of potato salad put a sprinkling of paprika; this makes the salad look just right.

Makes about 32 oz

No comments:

Post a Comment