Potato Salad

Potato Salad

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  1. You don’t have to have a picnic to enjoy a fresh, chilled, homemade potato salad.


    Potato salad is a great side dish for any season of the year. It can be served at parties, pot lucks, or anytime at all. The Dijon mustard will give it that extra zest of flavor. Potato salad tips: Make sure the potatoes are done by inserting a fork into the largest potato, you should be able to pass a fork through the potato.  Potato salad is always better served after it has been chilled a few hours, or even over night. This will give the flavors time to blend together, and make it stand out in the crowd.


    COOKING TIME: 10 minutes

    SERVES: 8





    5-6 potatoes

    3 eggs

    1 cup celery, sliced thin

    1 cup real mayonnaise

    2 tablespoon Dijon mustard

    1 1/2 teaspoon salt

    1 teaspoon sugar

    1/4 teaspoon pepper





    1. Boil potatoes and eggs for 10 minutes. Potatoes should be soft enough for a fork to easily pass through.


    2. Cool and peel potatoes and eggs.


    3. Cut potatoes, and eggs, into bite size pieces in a large bowl.


    4. Add celery, stir.


    5. In a small bowl combine mayonnaise, mustard, salt, sugar, pepper.


    6. Combine both mixtures into large bowl, stir well.


    7. Refrigerate for a few hours or over night before serving.

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