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Potluck Potato Salad




Source of Recipe


From: 1960s version of the Better Homes and Gardens Cookbook


List of Ingredients




4-5 Medium Potatoes (4 cups)
1/4 C French dressing
1 C Diced Celery
1/4 C Finely Diced Onion
4 Hard-boiled Eggs-Sliced
1 tsp Salt
1/2 C Mayonnaise
1 tsp Celery Seed (ground)



Recipe



Boil the potatoes whole in their skins. Peel and cut into approximately ½” to ¾” cubes. Toss the French dressing with the warm potato cubes and refrigerate for at least two hours.


Gently mix in the remaining ingredients. Chill for at least 4 hours before serving, overnight is better.