Potato salad #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Diced cold cooked potatoes |
| 1½ | cup | Sliced or diced celery |
| 2 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Snipped parsley (I don't use) |
| ¾ | cup | Mayonnaise or salad dressing (I use mayonnaise) |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Prepared mustard |
| 2 | teaspoons | Salt (I don't use) |
| Few grains freshly ground pepper | ||
Directions
From: Wayne or Diane Beck <beck@...> Date: Sun, 30 Jun 1996 22:48:00 PDT Here is my favorite potato salad recipe, from "The All New Purity Cookbook" (A Complete Book of Canadian Cooking, Revised, 1967). I got this cookbook from my mother.
Combine potatoes, celery, onion and parsley in a mixing bowl. Mix remaining ingredients together. Pour over potatoes and toss lightly with 2 forks until well blended. Chill at least 1 hour before serving. Yield: 6 servings Note: I also add chopped hard boiled eggs, sliced radishes and chopped dill pickles.
P.S. There is a warning that comes along with this recipe. Warning: Keep potato salad well chilled until serving time. Serious food poisoning can result if potato salad is allowed to stand in a warm place for any length of time.
EAT-L Digest 30 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .