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1218 - Potato & Egg Salad #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1218 - Potato & Egg Salad #

(by Shirley McNevich)

1 1/2 cups mayo
1 TBSP cider vinegar
1 TBSP French's yellow mustard
1 tsp. salt (for cooking potatoes)
1/2 cup white sugar
5 large red potatoes

3 hard boiled eggs (peeled and chopped)
1/2 of a small onion (chopped)--optional
1/2 cup chopped celery
1/2 to 1 tsp. celery seed

In a bowl add mayo, cider vinegar, mustard, white sugar, celery seed--stir
until mixed. Let the mixture sit for 20 minutes while you cook the potatoes.
Peel potatoes--cook potatoes with water and salt until tender, then drain and
cut them into bite sized pieces. Put potato pieces into a large bowl--stir the
mayo mixture again, then pour the mayo mixture over the top of the warm
potatoes. Add the chopped eggs, chopped onions, and chopped celery--
gently mix all ingredients until mixed. If too dry, add more mayo. If too sweet
add more mustard. Refrigerate until cold.


 

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