Potato Salad

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Source: My Mother - Bub

Pre-Notes

    This recipe can easily be doubled or tripled.

Ingredients

  1. 3 to 4 medium red potatoes, cooked, peeled and cubed
  2. 3 hard boiled eggs, peeled and chopped coarsely
  3. 1 small onion, chopped finely
  4. 2 celery stalks, chopped finely
  5. 1 t salt
  6. 1/8 t pepper
  7. 1 c Miracle Whip, light
  8. 1/4 c flat parsley, chopped
  9. paprika for garnish

Instructions

    Potatoes

  1. Place washed potatoes in a pot of water, cover and cook for 30-35 minutes until tender, but not mushy.
  2. Allow potatoes to cool slightly, peel and chop coarsely, set aside.
  3. Hard Boiled Eggs

  4. Place eggs in a pot and cover with water. Cover pot and just bring to a boil. Remove from heat and allow eggs to sit in pot for 10 minutes.
  5. Remove eggs from pot and place in a bowl of ice water (this prevents a green ring from forming around the edge of the yolk). Allow eggs to sit in ice water for 10 minutes.
  6. Remove shells from eggs, dry off with a paper towel and chop coarsely, set aside.
  7. Potato Salad

  8. In large bowl combine onion, celery, salt, pepper and Miracle Whip; mix well.
  9. Add potatoes, mix well.
  10. Add eggs, mix well, being careful not to crush the eggs.
  11. Refrigerate until serving.
  12. Garnish with paprika.

Picture of Recipe

Potato Salad - Picture of Recipe
Serves: 4 to 6
Course: Salad,Side Dish
Type of Food: Potato Salad,Vegetarian,Vegan
Key Ingredient: Potatoes,Eggs,Onions,Parsley
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop,Refrigerator
Themes/Holidays: Picnic,Tailgate,Fourth of July,Flag Day

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