Old-fashioned dutch potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Potatoes (about 2 1/2 |
| Pounds), boiled with skins | ||
| On | ||
| Homemade mayonnaise | ||
| 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 | ||
Directions
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
Taken from "The Original Philadelphia Neighborhood Cookbook" by Irina Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c.
1988.
Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen.
A Dutch recipe from Manayunk