OLD-FASHIONED POTATO SALAD
by Mary Simon
serves: 12
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Our family favorite. Make sure you use Hellmann's Real Mayonnaise, and make sure you use duck eggs. Potatoes may be boiled with skins on. Remove skins after boiling. |
Ingredients: |
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2 cups |
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mayonnaise |
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2 tablespoons |
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cider vinegar |
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1 1/2 teaspoons |
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salt |
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4 teaspoons |
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prepared mustard |
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1 teaspoon |
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celery seed |
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dash |
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pepper |
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6 |
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hard-cooked eggs, chopped |
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8 cups |
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diced cooked potatoes |
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3 cups |
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sliced celery |
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1 cup |
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chopped onions (smaller is better) |
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4 tablespoons |
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chopped parsley |
Directions: |
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EARLY IN DAY:
In large bowl, stir mayonnaise with next 5 ingredients until mixed; add remaining ingredients. Cover and refrigerate.
BROWN RICE MACARONI OR PENNE SALAD: Prepare as above but increase vinegar to 4 tablespoons and substitute 8 cups cold, drained cooked brown rice pasta (16 ounces uncooked) for potatoes.
RICE SALAD: Prepare as above but substitute 8 cups cold, cooked rice for potatoes. Sprinkle with paprika if desired.
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