Kitchen Sink Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I debated on putting this in because my mom was from the Eyeball and Dump school of cooking, evenso, she could take food for 4 and feed an army! This was a favorite at family reunions... usually requested several weeks in advance. Ingredients:
5 to 10 lbs yukon gold potatoes, cubed and boiled until soft, yet firm |
1/2 to 1 dozen eggs, hard boiled |
1 bunch carrots, shredded |
a couple cans of whole back olives, drained and crushed |
a jar or two of salad style green olives, drained |
1 or 2 vadalia onions, diced |
a couple cans of mushroom pieces, drained well (or a pint of crimini's chopped) |
a couple cans of diced water chestnuts, drained well |
a small bag of cooked cocktail shrimp (or not, if they are not on sale) |
kosher salt to taste |
cracked black pepper to taste |
a couple - three shakes of celery flakes |
1 large jar mayonaise (mom liked to use helman's - best foods) |
Directions:
1. While potatoes and eggs are boiling, prepare the rest of the ingredients, and dump in a very large bowl.
2. Add cooled potatoes, and cooled chopped eggs.
3. Gently toss with clean hands.
4. Add mayonaise until it looks good.
5. Chill until ready to serve.
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