Difference between revisions of "Potato Salad"
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6 eggs, hard cooked chopped<br> | 6 eggs, hard cooked chopped<br> | ||
3/4 c. celery, finely diced<br> | 3/4 c. celery, finely diced<br> | ||
| − | 1 to 1-1/2 c. | + | 1 to 1-1/2 c. mayo<br> |
salt and pepper to taste<br> | salt and pepper to taste<br> | ||
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Latest revision as of 17:21, 19 February 2024
← salads
From the kitchen of: Dawn Corbin
6 lbs. potatoes, peeled & diced
1 medium sweet onion, diced (approx. 3/4 c.)
3/4 c. bottled Italian dressing
6 eggs, hard cooked chopped
3/4 c. celery, finely diced
1 to 1-1/2 c. mayo
salt and pepper to taste
Pare and dice potatoes, boil until tender, (cut small, they don't take long close to 10 minutes if your water was hot when you put them in) drain, and set aside. Chop onions, add onions and Italian salad dressing to potatoes while they are hot. Cover and refrigerate for three hours or over night. The colder they are the better.
After the potatoes are cold, In large bowl mix in eggs and celery and them salad dressing to coat. add salt and pepper to taste. Put into serving dish and sprinkle paprika over top for decoration if desired.
Options: you can add any or all of the following to make it your own.
1/2 c. chopped or sliced black olives
1/2 to 3/4 c. cut up cucumber
1/2 c. chopped green or red peppers
1/4 c. chopped radishes
