Really Good Potato Salad

Martha Price

By
@Karenella


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.

pinch tips: How to Slice & Mince Vegetables Like a Pro


Rating:

Comments:

Serves:

12

Prep:

45 Min

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #potato, #Dish, #barbecue