Really Good Potato Salad

Recipe Rating:
 3 Ratings
Serves: 12
Prep Time:
Cooking Method: Refrigerate/Freeze

Ingredients

3 Tbsp white vinegar
2 tsp mustard seed
1 and 1/2 tsp celery seed
9 medium potatoes, (3 lbs)
1 c celery, peeled and chopped
1/2 c green onion, thinly sliced
3 - 4 hard-cooked eggs, roughly chopped
2 c mayonnaise (hellmans, best foods)
1 tsp salt
paprika, to taste

The Cook

Martha Price Recipe
x2
Full Flavored
Vacaville, CA (pop. 92,428)
Karenella
Member Since Nov 2011
Martha's notes for this recipe:
I really don't know where I first came across this recipe.It is very good for those who prefer a non-sweet potato salad. The recipe can be halved, or doubled, based on your needs.
The marinated "secret sauce" really does add to the flavor.
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Directions

1
Combine vinegar, mustard seed, and celery seed. Let stand at room temperature for several hours. You can crush the seeds, if desired, but it really is not necessary.
2
In covered saucepan, cook potatoes until barely tender; 25 to 30 minutes; drain.
3
In a large bowl, sprinkle the potatoes with 1/2 of the salt. Add celery, onion, and chopped eggs; toss lightly.
4
Combine mayonnaise, remaining salt, and vinegar mixture; add to potatoes; toss to mix. Chill; sprinkle with paprika.
Comments

1-5 of 6 comments

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user FREDA GABLE cookin4me - Aug 12, 2012
I have Made this Same Salad.
Yes, its Very Good.
I do also add Dill pickle relish to the Sauce for even More Flavor.
My Ex loved it this way.
user Martha Price Karenella - Aug 12, 2012
I have never added the dill pickle relish - I'll have to give it a try!
user Laura Cook Cooklette - Aug 12, 2012
Yes! I dislike sweet in potato salad, this is basically the recipe that my mom used, but she also added 1 shredded carrot. (for color she said, lol) Then she sliced extra eggs on top to garnish before adding the paprika. Funny how close recipes are plus or minus one ingredient or another! :)
user Laura Cook Cooklette - Aug 12, 2012
I tried this recipe and say it's Family Tested & Approved!
user Martha Price Karenella - Aug 12, 2012
Laura, I'll have to try the shredded carrot, too! Bound to make it pretty, and couldn't hurt the flavor:)

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