Linda's Veggie Potato Salad
Source of Recipe
Linda
List of Ingredients
6 lg. potatoes, cut in 1/2, and cooked
2 stalks celery, chopped fine
1 thin carrot, cut into slices, then in 1/2
1/2 small green pepper, chopped fine
1/2 small onion, chopped fine
4 eggs, hard boiled
3 T. mustard
1 c. mayonnaise
paprika
Recipe
Cook the potatoes, just until done. Drain, and set aside to cool for a few mins. (I put mine in the refrigerator to cool, or in the freezer for a few mins. if I am really in a hurry).
When potatoes are chilled, take them out of the refrigerator or freezer, and cut into cubes. (I like mine in about 1/2" diced pieces).
Put in a lg. mixing bowl.
Chop celery stalks, and put into the bowl with the potatoes.
Slice the carrots into thin slices, then cut in 1/2, and put in bowl with the potatoes and celery . (I use about 5-6 of the little already peeled carrots, as they are not real big around, and perfect to slice, and then cut in 1/2).
Cut the pepper in 1/2. Take out the seeds, and discard. Cut half of the pepper into thin slices, then dice. Add to bowl with the potatoes and other vegetables.
Chop the onions. (I slice the onions, then cut into a small dice). Use as little, or as much onion as you like. (I use about 4 thin slices from a small onion.) Add to the bowl, then put in the refrigerator to chill.
Put eggs in a pan, and cover with water. Add about 1 T. salt to water, to help hold eggs together while boiling. Cover, and let come to a boil.
When water starts to boil, take pan off heat, and let sit, covered, for 15 mins., then drain.
When ready to peel, crack the egg on your counter, then run under cold water as you peel, and the shell will come right off. (After peeling, I put mine in the freezer for a few mins. to cool down).
After about 10 mins. take the eggs out of the freezer, and put in a small bowl.
Mash, using a fork, until whites and yolks are finely mashed.
Add mustard and mayonnaise to eggs, and mix well.
Add this mixture to all the veggies in the big bowl. Mix well.
Add salt and coarse ground pepper, to taste. Mix in well.
Sprinkle with paprika.
Cover, and store in the refrigerator until ready to use.
Makes 4 servings
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