russ's potato salad

Name: Russ's Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 6 med. potatoes (2 lbs.); 1/4 tsp. Lawry’s Seasoning Pepper; 1 hard boiled egg; 6 radish, sliced (or adjust to taste); 6 green onion tops (or adjust to taste); 1 Tbs. parsley; 6 stalks celery, chopped (or adjust to taste); Dressing mix:; 1 1/2 C. mayo or salad dressing; 1 Tbs. white vinegar; 1 Tbs. mustard; 1 Tbs. sugar; 1 tsp. Lawry’s Seasoning Salt

(3 RATINGS)

56 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 6, 2012

This may well be the best potato salad you'll ever taste- at least that's what those who have tasted this recipe say.

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 10 servings

Ingredients

6 med. potatoes (2 lbs.)
1/4 tsp. Lawry’s Seasoning Pepper
1 hard boiled egg
6 radish, sliced (or adjust to taste)
6 green onion tops (or adjust to taste)
1 Tbs. parsley
6 stalks celery, chopped (or adjust to taste)
Dressing mix:
1 1/2 C. mayo or salad dressing
1 Tbs. white vinegar
1 Tbs. mustard
1 Tbs. sugar
1 tsp. Lawry’s Seasoning Salt

How To Make russ's potato salad

Step 1

Wash unpeeled potatoes. Boil potatoes just until firmly tender. Remove from heat and run cool water over while peeling (they will continue to cook, so this step must be done right away). Have dressing mixed and pour over each layer of warm potatoes. Add hard-boiled egg, radish slices, green onion tops parsley, and chopped celery. Taste dressing before adding to potatoes; it should be tangy. A short-cut is to use bottled Marzetti’s Coleslaw dressing. Lightly mix all ingredients. Chill before serving.
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