Potato salad #4

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, .

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