Here's my recipe for potato salad. Everybody says it's really good (although I suspect they say that so I'll be flattered into bringing it). It's time-consuming but lasts several days in the refrigerator--and even tastes better with time.
MY POTATO SALAD
5 lbs cooked, diced potatoes (I prefer Yukon Golds or Red Pontiacs)
2 to 3 bunches green onions, chopped
2 to 3 ribs celery, chopped
6 to 8 hard-boiled eggs
3 or 4 c Miracle Whip
1/3 cup each vinegar, yellow mustard and sugar
1 t salt and pepper to taste
Method:
Peel and boil potatoes in salted water till done and cool completely. Finely chop onions and celery and combine with diced potatoes in a large bowl.
Peel boiled eggs and cool completely. Place egg whites on a plate and egg yolks in a medium-size bowl. Chop or mash the whites and combine with potatoes.
Mash yolks with a fork in the bowl and add vinegar, mustard & sugar, salt & pepper and the Miracle Whip (not mayo). Stir together and refrigerate.
(I often add the chopped onions and celery to the diced potatoes the night before so the flavors combine. Then I boil the eggs and add the rest the following day.) This recipe feeds my whole family with leftovers.
3 comments:
Gosh, that sounds good. Plus it's more nutritious than what I usually make, with the eggs being in it. I'm not sure how many leftovers I'm going to have with your recipe, it sounds too delicious to make it to leftover stage!
This is THE BEST potato salad. I have tried for years to duplicate the recipe for my own family, but alas, I fail miserably. I also make this recipe at work in the group home I work at. They also like this recipe, although mine is a cheap imitation.
By the time I had finished posting the recipe, I was so hungry for potato salad I had to make some.
I have it all ready to mix up in the morning.
Post a Comment