03 February 2010

Recipe: Potato Salad

Nobody can make it "just like mom's", but after trial and error, I think I came pretty close to replicate her memorable recipe!

Paula A. Tomey-Allen

2 Pounds potatoes (about 6 medium or 18 small), cleaned and peeled
4 Hard-boiled eggs (save one for top)
2 Stalks celery, chopped
1 T. Minced dry onion flakes
1/4 C. Sweet relish
1/2 C. Miracle Whip Mayonnaise
2 tsp. Mustard
1 tsp. Parsley flakes
1 tsp. Salt
Dash Black pepper

Cut potatoes into medium size cubes. Cover potatoes with hot water in a large pot. Bring to boil over medium-high heat with lid tilted. Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender approximately 25 to 30 minutes. Test with fork for doneness.

Drain and let potatoes cool somewhat in colander.

Place potatoes in large bowl. Add all ingredients, saving one egg for top. Mix with large spoon gently. Slice one egg and arrange on top. Sprinkle paprika lightly on top overall.

Cover bowl and refrigerate until cool. Best chilled overnight.

 Thelma L. Hall-Tomey

1 comment: