CREAMY POTATO SALAD
This delicious recipe comes from an old Better Homes and Gardens paperback cookbook that I had to buy for a college-level foods class that I took in the early 80's. I never see the recipe anymore in the BH&G cookbooks, so I thought I'd put it here for reference and to share. It always gets rave reviews and requests for the recipe. I usually make it without the sweet pickle, but it's good either way. I also leave the more tender bits of skin on the potatoes instead of peeling as described.
Provided by Chef Beth
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a covered saucepan, cook potatoes in boiling salted water for 25 - 30 minutes or until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle. In a separate bowl, combine mayonnaise or salad dressing, sugar, celery seed, vinegar, prepared mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly.
Nutrition Facts : Calories 305.4, Fat 13.9, SaturatedFat 2.2, Cholesterol 62.4, Sodium 812, Carbohydrate 41.6, Fiber 4, Sugar 6.4, Protein 5.5
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