Peppy Potato Salad
1½ teaspoon mustard seed
1 teaspoon celery seed
3 tablespoons cider vinegar
1½ teaspoons salt
½ cup green onions, chopped
5 cups red skin potatoes, cooked and diced
Hellman’s mayonnaise
Hard cooked eggs (optional)
Soak mustard seed, celery seed and salt in vinegar several hours or overnight. Put cooked, diced potatoes in a large bowl. Toss with seed and vinegar mixture. Sprinkle in green onions. Coat lightly with mayonnaise.
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- Recipe byGrandma McBride
- Viewed 68 times
I agree with Grandma! Make sure not to over cook potatoes! Cut large potatoes in half or quarters. I take them out of the boiling water just a little early and let them finish cooking in a bowl. Let cool before cutting.
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