Potato Salad
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Wednesday, 22 June 2011 16:16
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2 pounds red or Yukon Gold potatoes 5 large eggs, hard boiled tsp salt 10 whole black peppercorns ½ cup onions, finely chopped ½ cup sweet pickle relish ½ cup celery, finely chopped ½ cup slice pimento-stuffed olives 1 TBS...

 

  • 2 pounds red or Yukon Gold potatoes
  • 5 large eggs, hard boiled
  • tsp salt
  • 10 whole black peppercorns
  • ½ cup onions, finely chopped
  • ½ cup sweet pickle relish
  • ½ cup celery, finely chopped
  • ½ cup slice pimento-stuffed olives
  • 1 TBS prepared yellow mustard
  • ½ tsp black pepper
  • ½ tsp salt
  • ¼ tsp white pepper
  • ½ tsp Tabasco sauce
  • 2 TBS minced parsley
  • ¼ cup green onion tops, finely chopped
  • 1 ¼ cups mayonnaise
  1. Wash potatoes and place in large pot, fill with water to cover potatoes
  2. Add 2 tsp salt and peppercorns and place over high heat; bring to a hard boi, then reduce to low rolling boil
  3. Boil until potatoes are tender when pierced with a table fork; remove from water and allow to cool; then peel and dice placing them into a mixing bowl
  4. Peel eggs and chop well; add to potatoes
  5. Add all remaining ingredients except mayonnaise and toss lightly until well mixed; add mayonnaise and mix well
  6. Serve at once or refrigerate

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:23