wing it as you go potato salad
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This recipe is loosely based on a McCall’s recipe. One day I was in a hurry so I “winged” the recipe to suit the time for the salad to be done. I was surprised that it turned it so good; it was a hit with my family. So this is how I make my potato salad now. Note: I accidentally bought a 5# bag of mini red potatoes from Wal-Mart. I didn't know mini red potatoes even existed! Anyway, for this recipe, should you be using the mini red potatoes, I suggest using the entire bag, which amounts to 15 potatoes total.
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Ingredients For wing it as you go potato salad
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10red potatoes, scrubbed
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3eggs, hard-boiled
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1 ccelery, diced
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1 cvidalia onion, diced (or scallions)
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1/2 citalian dressing
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1/2 tspcelery seed
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1/2 tspsalt
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10 ozmayonnaise
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french's mustard to taste
How To Make wing it as you go potato salad
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1Boil red potatoes until tender. Chop. (You can peel them if you wish.) Put them in a big bowl to cool.
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2Chop eggs with an egg slicer or knife. Add to the chopped potatoes. Then add the diced celery and Vidalia onion to the potato-egg mixture.
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3Pour 1/2 cup Italian Dressing over the entire mixture. Fold mixture to coat with the dressing. Cover and refrigerate for two hours.
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4Two hours later: • Mix together celery seed, salt and mayonnaise, then fold into the potatoes. Add mustard for taste and to give a yellowish tint to the salad. If you have time, chill longer in the refrigerator. • And serve! Enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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