Yield: 6 Servings
| Measure | 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) |
| \N \N | Few grains freshly ground pepper |
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, .