Thursday, April 23, 2015

Our Favorite Potato Salad

Hello to all the cooking Queens and Kings out there.

Today recipe is a favorite that we have enjoyed for decade and it is my variation of potato salad based on a Betty Crocker recipe dating back to the early 70s. Enjoy!


 

 

 

 

 

Ingredients


6 -8 medium boiling potatoes
¼ - ½ cups mayonnaise or salad dressing
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon yellow mustard
1 teaspoon salt
¼ teaspoon pepper
2 medium celery stalks, chopped 
½ cup onion, chopped
½ cup red, green or yellow bell pepper
½ med-large of an apple, any color, chopped
4 -6 hard cooked eggs, chopped

Directions

  • Scrub potatoes (add a few drops of Dawn to help lift the dirt).
  • Peel skins off and remove eyes.
  • Cut potatoes into cubes
  • Cover potatoes water in 3 to 4 quarts sauce pan; add  salt and heat to boiling
  •  Reduce heat
  • Cook 30 to 35 minutes or until potatoes are tender; drain.
  • Cool a few minutes.
  • When potatoes are cool enough put potatoes in medium to large bowl
  • With the exception of the eggs, add in all other ingredients, and mix well.
  • Cover and refrigerate at least 2- 4 hours.
  • Serve boiled eggs separately, sliced or whole
  • Addition salt and pepper at table for personal taste
Note: The reason I did not add the eggs directly into the salad is that my mom told me that putting eggs in potato salad makes it turn bad quicker.

Chow!