Potato Salad
Barbara Cameron
ingredients
- 3 hard-cooked eggs
- 3/4 cup Mayonnaise or Miracle Whip
- 1 tsp. yellow mustard
- 6 cups cubed cooked potatoes (about 1-1/2 lb.)
- 1/2 cup sliced celery
- 1/2 cup frozen peas, thawed (optional)
- 1/4 cup chopped onion
- 1/2 tsp. salt
- 1/4 tsp. pepper
directions
- 1
CUT 1 of the eggs crosswise in half. Reserve 1 of the halves for garnish. Chop remaining eggs.
- 2
MIX mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onion, salt and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.
- 3
REFRIGERATE several hours or overnight.
notes
Food FactsRed-skinned or new potatoes are recommended for use in potato salads because they cube neatly after boiling and readily absorb the dressing.
Source: Mum
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