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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mary Smith's Potato Salad Recipe

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This recipe for Mary Smith's Potato Salad is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 - 10 medium size red potatoes
6 - 8 hard boiled eggs
2 scallions or onion powder
2 - 3 dill pickles

Dressing:

1 1/2 cups Best Foods mayo
1 1/2 tsp. French's mustard
1/4 tsp. celery salt
dash pepper
3 - 4 tsp. dill pickle juice
Directions:
Directions:
Wash red potatoes and place in kettle of cold water with 2 tsp. salt. Cook until fork tender. Gently remove potatoes from water and set aside to cool. After potatoes have cooled remove skin and cut potatoes into 1/2" pieces. Place in large bowl.

Place eggs in pan of cold water with 1 tsp. salt. Bring to a boil and cook for 18 minutes on medium heat. Place pan with eggs under cold running water until eggs are cooled. Remove eggs from water, peel shells, rinse eggs under running water and cut into small pieces. Place eggs in bowl with potatoes.

Chop scallions and dill pickles into small pieces and place in bowl with other ingredients. Mix well, adding additional scallions or pickles to taste.

Sauce:

Mix mayo, mustard, celery salt and pepper in small bowl. Add 1 tsp. pickle juice at a time until desired consistency is achieved. Taste sauce before adding to potato mixture.

Add 3/4 of sauce to potato salad and mix gently. Add additional sauce as desired. Potato salad should not be dry.

 

 

 

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