Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
In America's southern States, potato salad
is typically made using salad dressing which is basically sweetened
mayonnaise, sweet pickles instead of dill, and a little to a
lot of prepared mustard.
- 8 to 10 medium white potatoes
- 1 small onion, chopped
- 2 to 3 celery ribs, sliced
- 2 tablespoons apple cider vinegar
- 1 to 2 tablespoons mustard
- 2 teaspoons celery seed
- 1/3 cup sweet pickle relish
- 1 to 1 1/4 cups salad dressing (such as
Miracle Whip brand salad dressing)*
- 1 to 2 tablespoon prepared mustard
- Salt and freshly ground black pepper to
- 4 hard-cooked eggs, coarsely chopped
- 1 to 2 hard-cooked eggs, sliced, for garnish
- Fresh snipped parsley for garnish (optional)
- Paprika for sprinkling (optional)
- Place washed, unpeeled potatoes in large
cooking pot. Fill pot with enough water to just cover potatoes,
add 2 tablespoons salt. Bring to a boil, reduce heat and simmer,
slightly covered, for about 20 minutes or until tender. Do not
overcook. Drain water.
- When potatoes are cool enough to handle,
but still warm, peel and cut into 3/4-inch cubes. Place in large
bowl. Add onions, celery and chopped egg.
- Combine remaining ingredients in a medium
bowl; mix well. Add to potato mixture and gently stir to combine
ingredients well. Spoon into serving bowl and garnish with sliced
eggs, parsley and paprika, if desired.
- Keep refrigerated until ready to serve.
*Or substitute 1 to 2 cups mayonnaise plus
1 to 2 tablespoons sugar.
Rate and submit your comments
about this recipe below.