phyll's potato salad
(1 rating)
This is the recipe my sister always uses and I ask her to make it whenever I have a family gathering. The potatoes are always cooked just right and the lemon juice adds a surprising and unexpected flavor that brightens the whole salad. I warn you, though ..... once you taste it you'll never want another potato salad again. It's absolutely delicious!!!
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(1 rating)
yield
10 - 12
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For phyll's potato salad
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4-5 lbpotatoes, unpeeled or peeled
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3/4 cchopped onion
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1/4 clemon juice
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1/2 tspsalt
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1/2 tsppepper
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1/2 tspground mustard powder
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4 lghard cooked eggs, chopped
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3-4 stalkcelery, sliced
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2 cmayonnaise
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smoked paprika, garnish
How To Make phyll's potato salad
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1Place the potatoes (all equal size) in a large pot. Add cold water to cover. Place over medium high heat and bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until potatoes are cooked (but NOT soft!) depending on size of potatoes. Drain and cool until easy to handle.
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2Meanwhile, in a medium size bowl, combine the chopped onion, lemon juice, salt, pepper and dry mustard. Set aside.
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3If desired, peel potatoes while still hot. Cut into bite size pieces and place in a large bowl. Pour lemon juice mixture over potatoes while still hot. Gently toss to coat all pieces. Cool for one (1) hour.
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4Add the chopped celery and hard cooked eggs to the potatoes. Add the mayonnaise and toss gently to coat all pieces. Garnish with a dusting of smoked paprika, if desired.
- 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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