Fipps Family Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Michele uses Duke's Mayonnaise in this potato salad recipe and grates the eggs on the largest holes of cheese grater. Ingredients:
4 pounds baking potatoes (8 large) |
3 hard-cooked eggs, grated |
1 cup mayonnaise |
1 tablespoon spicy brown mustard |
1 1/2 teaspoons salt |
3/4 teaspoon pepper |
Directions:
1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
2. Stir together potato and egg.
3. Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
4. Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
5. Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.
6. Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
7. Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
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