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POT: Old-Fashioned Potato Salad




Source of Recipe


rgm


List of Ingredients




5 pounds California Long White Potatoes, cooked, peeled and extra small chunked.
2 cups (or more) Hellmann's/Best Foods mayonnaise
1 Tablespoon cider vinegar (less if vinegar is really strong)
1 1/2 teaspoons salt
3 teaspoons French's yellow mustard
2 dashes ground white pepper (black is fine, too)
8 eggs, hard-cooked, chopped
4 stalks celery, finely chopped
1/2 of a medium size onion, finely chopped
2 to 4 Tablespoons fresh parsley, chopped
lettuce leaves, optional


Recipe



Early in day, or night before:
In a large bowl or 8 quart pot, stir mayonnaise with next 5 ingredients until mixed; add remaining ingredients except lettuce and mix well. Cover and refrigerate Serve on lettuce leaves or line serving bowl with lettuce leaves and add prepared salad.

To halve recipe:
1 cup mayonnaise
1 Tablespoon cider vinegar (or less)
1 teaspoon salt
2 teaspoons mustard
dash pepper
4 eggs
4 cups diced cooked potatoes
1 1/2 cups chopped celery (or less)
1/4 cup chopped onion
2 Tablespoons chopped parsley

Note: When I make this the night before, I make it really moist with plenty of mayonnaise. Check it before serving to see if the potatoes have absorbed too much mayonnaise and add more if you like. It contains more eggs than most recipes. Yummy!! Of course, the size of the potato chunks and the Hellmann's made the Real difference. It is fine with the Light (1/2 the calories, 1/2 the fat) or regular variety.