Monday, April 09, 2007

Creamy Potato Salad

Creamy Potato Salad
1981 Better Homes and Gardens cookbook

6 medium potatoes
1 cup thinly sliced celery
½ cup finely chopped onion
1/3 cup chopped sweet pickle
1¼ cups mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons vinegar
2 teaspoons prepared mustard
1½ teaspoons salt
2 hard-cooked eggs, coarsely chopped

In a covered saucepan, cook potatoes in boiling salted water for 25 to 30 minutes or until tender. Drain well.When they are cool enough to handle, peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle.Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat. Carefully fold in the chopped eggs. Cover and chill thoroughly.Makes eight servings.

1 comment:

Anonymous said...

Hi, i hope you like this recipe as much as we did. Thanks for stopping by my blog and linking to me!

Off to look around your blog!


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