Cooking From Memory ~ A Recipe Journal


Potato Salad

Potato Salad and Celery

Ingredients ~

  • 7-8 large red potatoes, cooked and cubed
  • 1/3 cup Zesty Italian dressing
  • ½ teaspoon salt
  • 4 hard cooked eggs
  • 1 cup sweet pickle relish, drained
  • ½ cup thinly sliced radishes
  • 1 cup thinly sliced celery
  • 1 cup chopped onion

Dressing ~

  • 2 cups mayonnaise
  • 1 cup sour cream
  • 2 Tablespoons prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • ¼ teaspoon pepper

Method ~

 Boil potatoes in skins in water just until tender.  Drain; cool to lukewarm.  Peel; cut into ½ inch cubes.  Pour Italian dressing over potatoes, sprinkle with salt; toss to coat.  Refrigerate, covered, several hours or overnight.  Chop the hard cooked eggs, add to potatoes with remaining ingredients.  Combine Dressing ingredients; stir dressing into potato mixture until all ingredients are coated.  Refrigerate, covered, until serving time.

Amount:  24 (1/2 cup) servings


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