midwest_potato_salad
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| + | ====== Midwest Style Potato Salad ====== | ||
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| + | ===== Ingredients ===== | ||
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| + | * 2 pounds red and/or yellow new potatoes, quartered | ||
| + | * ¼ teaspoon salt | ||
| + | * 1 ¼ cups mayonnaise or salad dressing | ||
| + | * 1 tablespoon yellow mustard | ||
| + | * ½ teaspoon salt | ||
| + | * ¼ teaspoon black pepper | ||
| + | * 1 cup thinly sliced celery (2 stalks) | ||
| + | * ⅓ cup chopped onion (1 small) | ||
| + | * ½ cup chopped sweet or dill pickles or sweet or dill pickle relish | ||
| + | * 6 hard-cooked eggs, coarsely chopped | ||
| + | * Paprika (optional) | ||
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| + | ===== Directions ===== | ||
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| + | - In a medium saucepan, place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. | ||
| + | - Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. If desired, sprinkle with paprika before serving. | ||
midwest_potato_salad.txt · Last modified: 2026/06/17 20:13 by jforbes