Prep 30 mins
Cook 2 hrs
Potato Salad is another thing I've never been crazy about, until I found this recipe!! I will lick the spoons clean when I'm done putting it all together & cleaning up. The reason: dry mustard instead of prepared. It still has plenty of zing, but not one that says "don'cha love the mustard?" ;-) Recipe is from the United Methodist Cookbook 1984, Albert Lea, MN ala Ellen Adams. Thanks for the cookbook, Mom! Note: It's going in, as printed, for 25 people, but I often cut in half or quarters, depending on where it's going.
- 10 lbs potatoes, cubed, boiled
- 1 cup oil (salad, canola, whatever you generally use)
- 3⁄4 cup vinegar
- 1 onion, diced
- 2 teaspoons salt
- 1 tablespoon basil
- 1 tablespoon dry mustard
- 1⁄4 teaspoon pepper
- 2 cups mayonnaise
- 12 eggs, hard boiled, chopped
- 2 green peppers, chopped
- 2 sweet red peppers, chopped
- 2 cups celery, chopped
- 1⁄2 cup milk
- In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well.
- When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed.
- Gently stir in eggs & vegetables.
- Mix mayonnaise & milk together & fold into the potato mixture.
- Chill several hours before serving.
- Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy!
- "Cooking Time" is chilling time,.