Tootie's Potato Salad Recipe

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Tootie's Potato Salad

Lynnda Cloutier


This salad is definitely best after 24 hours in the refrigerator. You can add lots of sliced green olives to this if you like. Potato salad is a standard hit but it has a lot of formulas and a loyal fan club for each one. Source: unknown

pinch tips: How to Peel Potatoes




2 1/2 lbs. potatoes
1/4 cup snipped parsley
2 hard cooked eggs, chopped
5 sweet pickels, finely chopped
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 cup mayonnaise or salad dressing
1/3 cup evaported milk
salt and pepper to taste

Directions Step-By-Step

In a 6 quart Dutch oven or stockpot, cook potatoes in boiling water for 20 to 25 minutes or just til tender. Drain well. Peel and cut into large cubes. In large bowl, mix potato cubes, parsley, eggs, pickles, onion and celery
In small bowl, mix mayonnaise, evaporated milk, salt and pepper. Stir til well mixed. Pour over potato mixture. Toss well. Cover and chill. Serve cold. Makes 15 side dish servings.

About this Recipe

Course/Dish: Potato Salads