Title: Vanishing Potato Salad
Categories: Salad Vegetable Cheese
Yield: 1 Lg. salad

5	lb	All-purpose potatoes
		Salt
3	tb	Cider or white wine vinegar
1 1/2	tb	Vegetable oil
3	lb	Onions, chopped
1/2	c	Chopped Parsley
1	tb	Mustard
2	c	Mayonnaise
1	ts	Celery salt
1 1/2	ts	Black pepper
8		Eggs
		Salt, pepper and more mayo

Boil potatoes in large pot of salted water, cook until tender. Drain potatoes, peel and slice or dice. Place in large mixing bowl and immediately toss with vinegar and oil. Chop onions and parsley; add to warm potatoes. Stir in mustard and mayonnaise, celery salt and pepper, mix well. Taste and correct seasonings. Cool to room temperature. Refrigerate until cold or overnight. Meanwhile, cover eggs with cold water in saucepan. Add salt and bring to a boil. Reduce heat and simmer 11 minutes. Drain off hot water and immediately plunge eggs into cold water. Crack shells, peel and drain eggs. Chill in refrigerator. A few hours before serving, chop eggs and add to potato salad. Season with more mayonnaise, salt and pepper, mix thoroughly. Cover and refrigerate until serving time.

From: The News-Enterprise Food Section Elizabethtown KY Meal Mastered by R. Thompson

previous

next