Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Sherry's Potato Salad




Source of Recipe


Sherry at Mimi's
Sherry’s Potato Salad

(As close as I can since I don’t measure – I tried to figure it out)For my 3 qt. pan:

For my 3 qt. pan:

Pare and cut up potatoes to make pan about ¾ full. (I cut them up into bite-size pieces before cooking)



Cook potatoes in salted water to taste.



As soon as potatoes are just cooked – not overcooked – drain in a colander and allow to cool completely.



Chop up about 1 cup celery

1 cup onions (sweet white onion)

6 hard-cooked eggs

A carrot for color if desired



Add to cooled potatoes tossing gently.

Salt and pepper to taste (Remember it can be added later but not taken away once it’s in there)! I do this very sparingly and sometimes not at all.



For dressing:



About 1 ½ cups mayonnaise

2 tbsp. French dressing

3 tbsp. sugar

Enough milk to make it just pourable – not runny – it’s rather thick.



Fold into potato mixture and hopefully it will be what you’re looking for!