Thursday, June 17, 2010

My Southern Potato Salad

  • 5 lbs Russet Potatoes - Peel, cube and boil in well salted water until done. Drain. Cool.
  • 1/2 - 1 c. finely chopped Onion - according to preference and strength of the onions
  • 1 doz. Hardboiled Eggs - peeled & chopped
  • 1 c. Dill Pickles - chopped
  • 1 large jar Pimento - diced
  • 2 tsp Celery Seed
  • 1 tsp Hot Pepper Sauce OR 1/2 tsp Cayenne
  • Salt & Pepper to taste
  • 1/2 c. Ketchup
  • 1/4 c. yellow Mustard
  • 1 c. Mayonnaise (plus)

Put ingredients in large bowl in reverse order from listing (starting with Mayonnaise). Stir well after each item is added. Once potatoes are finally added, continue mixing in additional Mayonnaise until everything is well moistened and the texture is to your liking. Transfer to serving bowl. Sprinkle surface with Paprika. Cover and refrigerate several hours before serving. Best if made the day before use.

Photos will be posted next week.

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