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Old-Fashioned Potato Salad Recipe-1674

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Comments: 1


Nothing fancy but unusually good.

Yield: 6 servings


  • 6 medium-size boiled potatoes, chilled, peeled, and cubed
  • 4 hard-cooked eggs, chilled, peeled, and diced
  • ½ medium-size sweet green pepper, cored, seeded, and minced
  • 1 medium-size yellow onion, peeled and minced
  • 2 stalks celery, diced
  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1½ teaspoons salt
  • 1/8 teaspoon pepper


Stir all ingredients together to mix, cover, and chill several hours before serving. Serve as is or in crisp lettuce cups.


Herbed Potato Salad: Prepare as directed but add 2 tablespoons minced fresh dill or ½ teaspoon dillweed and ½ teaspoon minced fresh marjoram or ¼ teaspoon dried marjoram. Nutritional count same as basic recipe

© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.

Nutritional Information

Per serving: 435 C, 205 mg CH, 900 mg S*


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  • jander

    07.01.10 Flag comment

    To cut down on the mayonnaise, marinate the cooked potatoes in:

    1.5 teas Salt
    1 teas Dry Mustard
    1 teas Garlic Powder
    1/2 teas Pepper
    1/4 cup Vinegar
    1/2 cup Salad Oil


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