Submitted by rdavis0805
Boil Potatoes. Let cool for about 30-60 minutes. Peel and dice.
Boil Eggs. Remove from water peel and let cool. Dice eggs same size as potatoes.
Dice onion (if using can leave out - if family doesnt like it)
Mix the following for dressing: Mayonaisse mustard vinegar salt pepper celery seed
Put potatoes eggs and onion (if using) in large mixing bowl. Pour mixed dressing over contents of bowl and stir gently - making sure it evenly coats potatoes and eggs.
Test for seasoning and amount of dressing. This is tricky. You may need to adjust your dressing - if potatoes are dry - they absorb the dressing and you don't want the salad too dry. Also you can adjust the salt - if you don't want it - leave it out. Just make sure you have the saltshaker on the table for those people who must salt everything.
Put in serving bowl sprinkle lightly with paprika.
Serve at room temperature or refrigerate for several hours or overnight if you want it cold.
I don't really measure when I make this potato salad so you may need to adjust - especially on the mayo. Everytime I make it for a 'get together' - whether a picnic, office potluck, or family dinner - everybody raves about it. Its a combina
This recipe has been added to the following public cookbooks:
HJ's Gotta Try It Cookbook,
billys notable cooking,
Linda's rec ipes
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
