Martha's StoryI 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.
1 and 1/2 tsp
potatoes, (3 lbs)
celery, peeled and chopped
green onion, thinly sliced
3 - 4
hard-cooked eggs, roughly chopped
mayonnaise (hellmans, best foods)
paprika, to taste
1Combine 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.
2In covered saucepan, cook potatoes until barely tender; 25 to 30 minutes; drain.
3In a large bowl, sprinkle the potatoes with 1/2 of the salt. Add celery, onion, and chopped eggs; toss lightly.
4Combine mayonnaise, remaining salt, and vinegar mixture; add to potatoes; toss to mix. Chill; sprinkle with paprika.