wing it as you go potato salad
(1 RATING)
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
- 10 - red potatoes, scrubbed
- 3 - eggs, hard-boiled
- 1 cup celery, diced
- 1 cup vidalia onion, diced (or scallions)
- 1/2 cup italian dressing
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 10 ounces mayonnaise
- - french's mustard to taste
How To Make wing it as you go potato salad
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Step 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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Step 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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Step 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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Step 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.
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