Saturday, October 01, 2005

Herbed Potato Salad

This is how I make my potato salad and it. I typically change what herbs I put in the salad so it is never the same. You can make it without herbs for plain creamy potato salad.

6 medium potatoes ( 2 pounds)
2 stalks celery, thinly sliced
1/4 cups chopped onions
1 1/2 cups mayonnaise or salad dressing
1 tablespoon of vinegar or pickle juice
2 teaspoons mustard
1 teaspoon slat
1/2 teaspoon pepper
1 dill pickle chopped into small pieces
2 teaspoons herbs ( thyme, basil, savory, or what herbs you like)
6 hard cooked eggs, coarsely chopped,

In a covered sauce pan cook p[potatoes in boiling water to 20-25 minutes or till just tender; drain well. Peel and cube potatoes

In a very large bowl combine celery, onion, mayonnaise, vinegar or pickle juice, mustard, salt, pickles and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours. Makes 12 side-dish servings.

Note: If the mixture is too thick add some milk to thin it.

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