Potato Salad Recipe at MyDish

Potato Salad

3 stars based on 1 reviews Rate this Recipe

Method

  • peel and cube the russett potatoes. They must be baking potatoes or they won't absorb the flavors properly. Cook until tender. Remove from heat and let them cool.

  • Peel eggs and chop them up. Add to the cooled eggs and mix. Add the other ingredients, mixing between each addition, ending with Mayonnaise. Adjust the mayonnaise according to taste.

    • Tips

    • The keys are making sure the potatoes are baking potatoes and making sure they are completely cooled before adding the other ingredients.

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    Ingredients

    • 4 big spoonfuls Sweet pickle relish
    • 3 squirts Mustard (any kind)
    • 5 pounds Russett Potatoes
    • 3 capfuls apple cider vinegar
    • sprinkle paprika
    • 3 big spoonfuls mayonnaise
    • 6 Hard boiled eggs

    By Views 1776  Added Fri Mar 20 2009


    A simple American Potato Salad

     

    My mother made this recipe when I was a kid. It was the only potato salad I could eat because it didn't have overpowering flavors that competed with the potato, like onions and celery. The mayonnaise was always Kraft...the real stuff, not the lite Read More