Well, I don’t know if you all had Potato Salad growing up-but I did! It was a
salad, black olives, and a dessert. This wonderful Potato Salad recipe comes
from Southern Living Cookbook-Second Printing 1971.
I do know that Yukon’s and Red’s have a great reputation but on my farm-it
was and always will be a Russet.
became hooked on many of the recipes.
designer Debra Cherniawsky. These are such fun pieces and each piece is hand
painted- Debra is a native of Alberta, Canada.
RECIPE: serves 6 to-8 Prepare a day in advance and chill-makes all ingredients meld together for a spectacular flavor.
DEVILED POTATO SALAD
8 hard-boiled eggs
2 tablespoons vinegar
1 tablespoon horseradish sauce
2 1/2 tablespoons prepared mustard
1 cup mayonnaise or salad dressing
1 cup sour cream
1/2 teaspoon celery salt
6 medium potatoes cooked in jackets, peeled and cubed ( 4 1/2 cups)
1 teaspoon salt
1/4 cup finely chopped sweet onion
1 cup finely diced celery
1/4 cup chopped green pepper
1 tablespoon chopped pimento
Cut eggs in half and remove yolk. Mash and blend yolks with vinegar, horseradish, and
mustard. Add mayonnaise, sour cream, celery salt, and salt; mix well. Chop egg white;
combine with potatoes, celery, onion, green pepper, and pimento. Fold in egg yolk mixture
chill. Garnish with tomato wedges and cucumber slices. (I finely chop all of the vegetables I
have never liked biting into a large piece of onion or pepper for that matter!)
potato salad is a great side dish for any of your upcoming barbecues or picnics!
Please Join Me At These Parties With These Lovely Ladies!