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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 25 |
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Potato Salad is another thing I've never been crazy about, until I found this recipe!! I will lick the spoons clean when I'm done putting it all together & cleaning up. The reason: dry mustard instead of prepared. It still has plenty of zing, but not one that says don'cha love the mustard? ;-) Recipe is from the United Methodist Cookbook 1984, Albert Lea, MN ala Ellen Adams. Thanks for the cookbook, Mom! Note: It's going in, as printed, for 25 people, but I often cut in half or quarters, depending on where it's going. Ingredients:
10 lbs potatoes, cubed, boiled |
1 cup oil (salad, canola, whatever you generally use) |
3/4 cup vinegar |
1 onion, diced |
2 teaspoons salt |
1 tablespoon basil |
1 tablespoon dry mustard |
1/4 teaspoon pepper |
2 cups mayonnaise |
12 eggs, hard boiled, chopped |
2 green peppers, chopped |
2 sweet red peppers, chopped |
2 cups celery, chopped |
1/2 cup milk |
Directions:
1. In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well.
2. When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed.
3. Gently stir in eggs & vegetables.
4. Mix mayonnaise & milk together & fold into the potato mixture.
5. Chill several hours before serving.
6. Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy!
7. Cooking Time is chilling time,.
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