Yield: 8 Servings
|5 larges||Potatoes (about 2 1/2 pounds), boiled with skins on|
|1 tablespoon||White vinegar; more or less to taste|
|1||Red pepper; diced|
|1||Green pepper; diced|
|1||Stalk celery with leaves; diced|
|2 teaspoons||Celery seed|
|Salt and pepper to taste|
When potatoes have boiled, cool and remove the skins. Cut into 1-inch cubes. In a large bowl, spoon in 4 heaping tablespoons of mayonnaise (homemade or commercial). Add 1 tablespoon of white vinegar and whisk together.
Add the cubed potatoes, red and green peppers and celery seed. Little by little, add as much mayonnaise as you like. Season with salt and pepper to taste and refrigerate to cool.
Variation: Add 2 chopped hard-boiled eggs and/or 1 small chopped onion to potato salad.
Yield: 8 servings
A Dutch recipe from Manayunk, Pennsylvania Taken from "The Original Philadelphia Neighborhood Cookbook" by Irina Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 1988.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997