Potato Salad
6-8 potatoes (I prefer golden)
1 1/2 cups mayonnaise
2 TB mustard
1/2 tsp salt
1/4 tsp pepper
2 stalks chopped celery
1/3 cup chopped onion
1/2 cup chopped pickles or relish
6 hard boiled eggs, grated
Put potatoes in a pot with enough water to just cover the potatoes. Bring water to a boil, then cover and simmer for 12-18 minutes, until potatoes are soft. Drain and cool potatoes.
While potatoes are cooling, mix mayo, mustard, salt and pepper in a large mixing bowl.
Saute celery and onion for 5-8 minutes, until soft. Add celery, onion, and pickles to the mixing bowl.
Peel cooled potatoes and cube into 1 inch squares. Add to the mixing bowl and stir until the dressing covers everything evenly. Gently stir in the grated eggs.
Chill salad for 6-12 hours before serving.
Recipe credit to Kimball and Marianne Larsen
1 1/2 cups mayonnaise
2 TB mustard
1/2 tsp salt
1/4 tsp pepper
2 stalks chopped celery
1/3 cup chopped onion
1/2 cup chopped pickles or relish
6 hard boiled eggs, grated
Put potatoes in a pot with enough water to just cover the potatoes. Bring water to a boil, then cover and simmer for 12-18 minutes, until potatoes are soft. Drain and cool potatoes.
While potatoes are cooling, mix mayo, mustard, salt and pepper in a large mixing bowl.
Saute celery and onion for 5-8 minutes, until soft. Add celery, onion, and pickles to the mixing bowl.
Peel cooled potatoes and cube into 1 inch squares. Add to the mixing bowl and stir until the dressing covers everything evenly. Gently stir in the grated eggs.
Chill salad for 6-12 hours before serving.
Recipe credit to Kimball and Marianne Larsen
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