Potato salad is such a personal dish, it seems that everyone likes it different. This recipe is the one that I've made for years and years and everyone always comes back for more. It's modified (as is practically everything I make) from the old Better Homes and Garden New Cookbook.
Creamy Potato Salad
6 medium potatoes (appr. 2lbs)
½ cup finely (believe this) chopped onion
½ cup chopped sweet pickle
1 ¼ cup mayonnaise
2 t sugar
2 t celery seed (an important ingredient, weird-I know)
2 t prepared mustard
2 t vinegar (or pickle juice)
1 ½ t salt
Boil potatoes in salted water until tender (40 or less minutes usually). While potatoes boil, mix up rest of ingredients in a bowl. Peel and cube potatoes. Add to mayo mixture. Toss. Chill.
I like to do this when the potatoes are still hot. It makes for a more mushy potato salad. If you like your potato salad without the mush, cool the potatoes first and more gently fold mayo mix into potatoes.
Thursday, June 28, 2007