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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 17 |
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Red potatoes dress up this flavorful salad from Margaret Blomquist of Newfield, New York. Served in a red hat, the salad takes on personality. Ingredients:
5 pounds medium red potatoes, halved |
5 hard-cooked eggs, chopped |
1 celery rib, finely chopped |
1/2 medium onion, finely chopped |
1-1/2 cups mayonnaise |
1/4 cup sweet pickle relish |
3 tablespoons sugar |
2 tablespoons dried parsley flakes |
2 teaspoons prepared mustard |
1 teaspoon salt |
1 teaspoon cider vinegar |
1/8 teaspoon pepper |
Directions:
1. Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut potatoes into 3/4-in. cubes.
2. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight. Yield: 17 servings (3/4 cup each).
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