Saturday, July 3, 2010

All American Potato Salad


All American Potato Salad
  • 1 (5 lb.) bag small red potatoes (cleaned then diced bite size w/skin on)
  • 1 large sweet onion, peeled and diced fine
  • Celery, hearts only, using 6 stalks, diced fine
  • 2 cups mayonaisse, I use Hellman's light
  • ¼ cup yellow mustard
  • 1/3 cup sweet pickle relish
  • 1 Tbsp. cider vinegar
  • 1 tsp. salt plus 3 tsp. salt
  • 1½ tsp. freshly ground pepper
In a large pot add potatoes, 1 tsp. salt, and enough water to cover potatoes & bring to a boil. Boil for about 20 minutes or until just cooked through and tender when pierced with a fork. Do not overcook. Drain potatoes in colander and run cold water over them to cool them down. Let drain, and cool for about 30 minutes.

Meanwhile in a medium size bowl mix remaining ingredients together and stir well. In a large bowl add potatoes and mayonnaise mixture together and stir well, being careful not to break up potatoes. Cover and refrigerate overnight. This should be made one day in advance.

2 comments:

  1. this reminds me of the potato salad my grandmother and family members used to make for family picnics. I haven't made this in a long time. My usual is just potatoes with dill, onions and bacon. I will make your version next time. Thanks for the memories.

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  2. I can't wait to try this. It sounds so good!

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