Cold Potato Salad

Name: Cold Potato Salad
Yield: serves 6 to 8. serving size: 2 heaping tablespoons.
Ingredients: 6 cups cooked potatoes, peeled and diced; 1 medium onion, finely chopped; 1 cup finely diced celery; 1 cup chopped dill pickles; 1 cup sweet relish, drained; 8 large hard-boiled eggs, 4 chopped, 4 whole; Salt and black pepper; 1 1/2 cups mayonnaise; Fresh parsley, chopped

December 9, 2011

Recipe information

Yield
serves 6 to 8. serving size: 2 heaping tablespoons.

Ingredients

6 cups cooked potatoes, peeled and diced

1 medium onion, finely chopped

1 cup finely diced celery

1 cup chopped dill pickles

1 cup sweet relish, drained

8 large hard-boiled eggs, 4 chopped, 4 whole

Salt and black pepper

1 1/2 cups mayonnaise

Fresh parsley, chopped

Preparation

Step 1
Combine the potatoes, onion, celery, pickles, relish, and chopped eggs. Season with salt and pepper, and add the mayonnaise. Chill for several hours.
Step 2
Just before serving, halve the remaining 4 eggs and place them on the salad as decoration. Dust the salad with chopped parsley and serve at once.

Great Food, All Day Long

TagsPotato Salad Salad Potato Root Vegetable Vegetable Main Side Lunch Dinner Gluten Free Dairy Free Nut Free Vegetarian Fourth of July Labor Day Cookbooks

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