My Mom's Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 5 lb russet potatoes, peeled and quartered* 1 large stalk celery, diced* 1 large serving tablespoon (largest spoon you own) white vinegar* 1 tsp celery seed* 1 large and 1 small white onions, quartered* 5 TBSP (or squirts) Hellman's Light Mayonnaise* 2 tsp (or squirts) French's Yellow Mustard* Salt and pepper to taste* Dash or two of paprikaYou can add hard boiled eggs (sliced) if you like (1 will do for 5 pounds)
Makes approx 12 one-cup servings
1. Peel and quarter potatoes, placing in bowl of cold water as you finish each so they don't brown as you work.
2. Fill very large pot with cold water, adding about a teaspoon of salt to the water. Place potatoes (and not the water used to keep them from browning) into pot and boil until potatoes are fork-tender.
3. Drain and rinse potatoes in cold water.
4. Immediately place hot potatoes in a bowl or tupperware container and add the rest of the ingredients--except paprika. (The mayonnaise and mustard will coat better while potatoes are hot. And vinegar should be added at this time so it has a chance to flavor the dish. So you may as well add the rest of the ingredients (except paprika) at this time, as well.) Mix with large tablespoon.
5. Cover container and refrigerate until ready to serve.
5. When ready to serve, mix a bit and do a taste check to ensure consistency and taste is to your liking. Add salt, pepper or mayonnaise as necessary.
6. Final touch: Sprinkle a dash or two of paprika over the potato salad for color.
Number of Servings: 12
Recipe submitted by SparkPeople user HERCKLE.
1. Peel and quarter potatoes, placing in bowl of cold water as you finish each so they don't brown as you work.
2. Fill very large pot with cold water, adding about a teaspoon of salt to the water. Place potatoes (and not the water used to keep them from browning) into pot and boil until potatoes are fork-tender.
3. Drain and rinse potatoes in cold water.
4. Immediately place hot potatoes in a bowl or tupperware container and add the rest of the ingredients--except paprika. (The mayonnaise and mustard will coat better while potatoes are hot. And vinegar should be added at this time so it has a chance to flavor the dish. So you may as well add the rest of the ingredients (except paprika) at this time, as well.) Mix with large tablespoon.
5. Cover container and refrigerate until ready to serve.
5. When ready to serve, mix a bit and do a taste check to ensure consistency and taste is to your liking. Add salt, pepper or mayonnaise as necessary.
6. Final touch: Sprinkle a dash or two of paprika over the potato salad for color.
Number of Servings: 12
Recipe submitted by SparkPeople user HERCKLE.
Nutritional Info Amount Per Serving
- Calories: 220.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 219.7 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 6.0 g
- Protein: 5.4 g
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