POTATO SALAD
When I first wanted to make potato salad over 40 years ago, I used a recipe from my "Joy of Cooking" It called for marinating the potatoes in French Dressing and water. My new "Joy of Cooking" dosn't even have this recipe. I have changed the old recipe to suit my taste so I guess you could call it my own. I have gotten so I boil my potatoes the day before and refrigerate over night and then make up my salad the next day.
Boil several potatoes in their jackets until done, cool, peel, and cut into chunks
3 or 4 bacon strips cooked crisp and crumbled OR minced or chunked ham, OR balogne slices, cut in small pieces.
1 to 2 Tablespoons minced round onion, or green onion
1 large carrot, peeled and grated
1/2 to 1 cup celery, sliced
diced geen pepper (optional)
salt and pepper to taste
Mix the above ingredients in a large bowl.
Dressing: Mix in a small bowl
1/2 to 1 cup mayonaise (depending on how many potatoes you use)
1/2 to 1 cup ketchup (depending on how many potatoes you use) You may want to use less. Play it by ear.
1 to 2 tablespoons pickle relish.
Add this to the potato mixture and refrigerate for several hours. If you want to make it decorative, place hardboiled egg slices on top or sprinkle with paprika, or decorate with sprigs of parsley. I don't use eggs because they have a tendecy to smell when used in the salad.
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