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.


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
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

Step-By-Step

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.

About this Recipe

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