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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a recipe passed down from my Grandma Mamie, to my mother, and I recently asked for the recipe. My mom said she has made it so many times that she doesn't measure, so she improvised a recipe for me. Here is the recipe she have me: Ingredients:
5 lbs russet potatoes |
2 medium onions |
2 cups chopped celery |
1 1/2 cups mayonnaise (we use hellman's light) |
1/2-3/4 cup apple cider vinegar |
1 -2 teaspoon white sugar |
salt and pepper |
paprika |
parsley |
hard-boiled egg (optional) |
Directions:
1. - boil potatoes, skins on, until fork tender.
2. -drain and let cool, about 10 minutes.
3. -using pot holder and dinner knife, pull off skins.
4. -cut up into large bowl.
5. -cut up onions and celery into small pieces and mix in with potatoes, set aside.
6. Dressing.
7. -start with about a cup of mayo in a medium bowl and mix in 1/2 cup of vinegar and 1 teaspoon sugar; salt and pepper.
8. -continue to add remaining ingredients until dressing is creamy and tase is tangy but a little sweet.
9. -pour dressing on potatoes and mix with a rubber scraper so you don't mash the potatoes.
10. dress top with sliced boiled eggs, paprika and parsley.
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