Monday, November 21, 2011

Potato Salad

   According to my youngest Niece this potato salad is the standard to which all other potato salads are measured.

  It's my Mama's.

3 lb potatoes (chopped into about 1/4-1/2 inch chunks)
3 eggs, boiled
3 heaping T's mayonnaise
1 t prepared mustard
1/2 small jar sweet salad pickles
1 T celery, chopped
1 T onion, chopped

Pour chopped potatoes into a small amount of boiling water and cover. Don't overcook. When potatoes are just fork tender pour off water and rinse potatoes with cold water. Toss with wooden spoon and sprinkle with salt. Let cool. Mash boiled eggs with a fork and combine with mayonnaise, mustard, salad pickles, celery and onion and toss with potatoes. Refrigerate and enjoy.

 Choose ingredients that are naturally or organically grown for maximum nutrition.

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