Old-Fashioned Potato Salad
The New Doubleday Cookbook
Published by Doubleday
Editor's Note: Are you invited to a picnic or potluck this summer? Then you'll want to wow the crowd with this recipe for Old-Fashioned Potato Salad! This classic picnic staple includes plenty of potatoes, green pepper, and yellow onions, yielding generous portions for everyone at the picnic. Potato salad aficionados will also be pleased to learn this recipe includes hard-cooked eggs, too. This make-ahead recipe requires some preparation up front, but the results are worth it! The tried-and-true potato salad recipe will be the perfect accompaniment to sandwiches, burgers, ribs...you name it. The recipe's author has even included an herbed variation on this salad recipe, which can be found following the recipe's instructions.
Nothing fancy but unusually good.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Picnic
Recipe CourseSide Dish
Taste and TextureCreamy, Savory
Type of DishSalad
- 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.
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Jul 01, 2010
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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