Recipe 1218 - Potato & Egg Salad
Recipe 1218 - Potato & Egg Salad
(by Shirley McNevich)
1 1/2 cups mayo
1 TBSP cider vinegar
1 TBSP French's yellow mustard
1 tsp. salt (for cooking potatoes)
1/2 cup white sugar
5 large red potatoes
3 hard boiled eggs (peeled and chopped)
1/2 of a small onion (chopped)--optional
1/2 cup chopped celery
1/2 to 1 tsp. celery seed
In a bowl add mayo, cider vinegar, mustard, white sugar, celery seed--stir
until mixed. Let the mixture sit for 20 minutes while you cook the potatoes.
Peel potatoes--cook potatoes with water and salt until tender, then drain and
cut them into bite sized pieces. Put potato pieces into a large bowl--stir the
mayo mixture again, then pour the mayo mixture over the top of the warm
potatoes. Add the chopped eggs, chopped onions, and chopped celery--
gently mix all ingredients until mixed. If too dry, add more mayo. If too sweet
add more mustard. Refrigerate until cold.
Continue to:
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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