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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round. Ingredients:
4 medium potatoes (about 1-1/2 pounds), peeled |
1/2 medium cucumber, finely chopped |
3/4 cup chopped fresh broccoli |
1/2 cup finely chopped celery |
2 hard-cooked eggs, chopped |
3/4 cup mayonnaise |
2 tablespoons milk |
2 tablespoons finely chopped onion |
1-1/2 teaspoons chopped fresh parsley |
1-1/2 teaspoons prepared mustard |
1-1/2 teaspoons white vinegar |
3/4 teaspoon celery seed |
1/2 teaspoon each salt, pepper and sugar |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes.
2. In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator. Yield: 4-6 servings.
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