Country Potato Salad Recipe
It's worth the time and
for all of the flavor this
provides. It's a great addition for a summer
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6 russet potatoes, large - cooked, peeled, and diced
4 eggs - hardboiled, peeled, and chopped
2 onions, medium - peeled and grated
1 cup celery - diced
1 cup salad dressing
2 tablespoons cider vinegar
1/4 cup pickle relish (sweet)
1/4 cup pimento - diced
1 tablespoon prepared mustard
1 teaspoon celery salt
2 teaspoons sugar
1/3 cup stuffed green olives - chopped (optional)
fresh parsley sprigs (optional)
:large cooking pot, large serving bowl, medium mixing bowl
Cook the potatoes; then cool, peel, and dice.
Hard boil the eggs; then cool, peel, and chop.
Peel the onions and grate or chop fine.
Dice the celery fine.
Add the chopped potatoes, eggs, onions, and celery to a serving bowl, cover, and refrigerate while preparing the rest of the ingredients for the dressing.
Blend together the salad dressing, vinegar, pickle relish, pimento, mustard, celery salt, and sugar; then pour this sauce over the potato mixture and toss.
Cover the salad and refrigerate it for at least 1-2 hours for the flavors to blend properly. You may garnish the potato salad with olives and fresh sprigs of parsley for added flavor and color.
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Country Potato Salad Recipe Reviews
country potato salad
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"I tried this for the first time today and it was delicious! Will definitely make it again!"
"This salad tastes just like my moms - lots of eggs and very creamy."
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