Classic Potato Salad. Makes 6 servings

4 cups Diced cooked potatoes 1 L
1 cup Diced celery 250 mL
1/2 cup Sliced green onions 125 mL
3/4 cup Mayonnaise 175 mL
2 tbsp Sweet pickle relish (optional) 30 mL
1 tbsp White Wine Vinegar 15 mL
1 tsp Prepared mustard 5 mL
1 tsp Salt 5 mL

Combine diced cold cooked potatoes, celery and onions.

Mix together mayonnaise, vinegar, relish, mustard and salt. Pour over potatoes and mix until well blended.

Chill at least 1 hour before serving.

Since the mealiness of potatoes will vary, add more mayonnaise if needed. If you use a mealy potato be careful not to overcook them.

For better flavor, carefully combine one-half the dressing mixture with the potatoes while they are still warm. Refrigerate until 1 hour before serving. Then add vegetables and remaining dressing. Toss and refrigerate until needed.

Garnish by sprinkling with paprika before serving.

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