Yield: 6 Servings
|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 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, .