Old-Fashioned Potato Salad

* Exported from MasterCook *

Old-Fashioned Potato Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Chapter 5 On the Side
Potatoes Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boiling potatoes (about 3 medium)
2 eggs
1 medium stalk celery
1 medium onion
3/4 cup mayonnaise
OR
3/4 cup salad dressing
1 1/2 teaspoons white vinegar
1 1/2 teaspoons mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Choose round red or round white potatoes to boil for potato salad because
they will hold their shape when cooked. Russet potatoes do not work as
well for potato salad. Peel the potatoes, and cut any large potatoes in
half. Add 1 inch of water to the large saucepan. Cover and heat the water
to boiling over high heat. Add potatoes. Cover and heat to boiling again.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cook covered 20 to 25 minutes or until potatoes are tender when pierced
with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes
into cubes.

While the potatoes are cooking, place the eggs in the medium saucepan.
Cover with at least 1 inch of cold water, and heat to boiling over high
heat. Remove the saucepan from the heat. Let stand covered 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over
them several seconds to prevent further cooking; drain.
Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough
of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate
for another use.
Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.
Cover and refrigerate at least 4 hours to blend flavors and to chill.
Cover and refrigerate any remaining salad.





Source: rec.food.recipes