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November 1998 Issue
Salads Supreme
by Philip R. Gantt
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Potato Salad

A favorite for picnics or a holiday dinner, potato salad is an old standby. Like cole slaw, potato salad is a good choice to be served with barbecued foods during the summer, or with a picnic consisting of fried chicken and beans. This recipe, edited, is from my mother. Enjoy!
  • 2 lbs. potatoes, cut into ½ inch cubes and boiled until tender
  • 3 hard boiled eggs
  • 2 large stalks celery
  • 1 medium sized sweet pickle, finely diced
  • ½ medium yellow onion, finely diced
  • 1 cup mayonnaise (more if needed)
  • 2 T. vinegar
  • 1 T. sugar
Place the boiled potatoes in a large serving bowl and add the chopped celery, sweet pickles, onions and hard boiled eggs. Salt and pepper to taste. Then, pour the vinegar and sugar into the mayonnaise and mix this with the potatoes. After the mixture settles, you may need to add more mayonnaise until the right texture is obtained. The secret is the sugar you put in the vinegar. Taste it to see how you like it before adding anything else. Every thing is according to your taste.
  • Yields: 1½ cups
  • Preparation Time: 25 minutes
 
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