Potato Salad
6 medium potatoes (2 pounds)
2 stalks celery, thinly sliced
1/2 cup chopped onion
1 1/2 cups mayonnaise or salad dressing
2 Tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
6 hard-cooked eggs, coarsely chopped
Paprika
Peel and cube potatoes. Cook potatoes in boiling water in a covered saucepan until fork tender, about 20 minutes.
Combine celery,, onion, mayonnaise, relish, mustard, salt, and pepper in a large mixing bowl. Add potatoes and eggs. Toss lightly to mix. Sprinkle paprika across the top, cover and chill overnight.
Serves 12.
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Author: Ronni Lundy
Published by: North Point Press; Number of Pages: 368
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