Tanger Island Potato Salad |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 20 |
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Another recipe from the Tawes Home Cookbook, #2. This was submitted by Vera Evans and can be found on page 93. Please know that this will serve 20 people. I am writing the directions exactly as given in the cookbook. Ingredients:
5 lbs potatoes |
1 cup mayonnaise |
1/4 cup vinegar |
1/2 cup sugar |
6 ounces evaporated milk |
2 cups onions, finely chopped |
2 teaspoons celery seeds |
1 tablespoon salt |
1 tablespoon mustard, prepared |
1 stalk celery, finely chopped |
Directions:
1. Peel and cook potatoes until tender.
2. Chop.
3. Mix other ingredients and pour over potatoes; refrigerate.
4. Serves 20.
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