This potato salad is an old family recipe that goes great with leftover turkey sandwiches. Although my Mom has handed the recipe down to me, I still always ask her to make it for family gatherings since everything always tastes better when mom makes it! After all these years my brother-in-law and I still fight over who gets to take the leftovers home. Sometimes my Mom will even make a second bowlful, hide it in the fridge and pull it out when the dispute begins. There really is a world of difference between her homemade potato salad and store bought. Try it and see for yourself!
INGREDIENTS
6 Potatoes, Medium (Peeled and diced) - I use Yukon Gold Potatoes
1/2 Cup Onion (Finely chopped)
1/2 Cup Celery (Finely sliced)
5 Eggs (Hard boiled)
Salt & Pepper to taste
Dressing Recipe
3/4 Cup Mayonnaise
2 Tbsp. Sugar
1/4 Cup Evaporated Milk (Comes in small can)
2 Tbsp. Cider Vinegar
Optional Garnish - Parsley & Paprika
INSTRUCTIONS:
STEP 1: Peel and dice 6 medium potatoes, then boil until soft. Drain.
STEP 2: Cut 1/2 cup onion into fine pieces.
STEP 3: Slice 1/2 cup celery into fine pieces.
STEP 4: Hard boil 5 eggs, once cooled cut into small pieces.
STEP 5: Put potatoes, onion, celery and eggs into bowl together.
STEP 6: To make dressing, mix together 3/4 cup mayonnaise and 2 Tbsp. sugar until well blended. Pour in 1/4 cup evaporated milk and mix well. Add 2 Tbsp. vinegar. The mixture will become thicker.
STEP 7: Pour dressing mixture over potatoes, onion, celery and eggs and blend together thoroughly. Salt & pepper to taste. Refrigerate overnight in a sealed container so that the flavor will seep into the potatoes.
OPTIONAL GARNISHING: Parsley & Paprika
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~ Debbie ~
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