2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks 1 cup Mayonnaise 2 Tbsp. vinegar 1-1/2 tsp. salt 1 tsp. sugar 1/4 tsp. ground black pepper 1 cup thinly sliced celery 1/2 cup chopped onion 4 hard-cooked eggs, chopped (original recipe calls for 2, but I like eggs)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Comments 2
2 heads Romaine lettuce, torn
1/2 red onion, thinly sliced
1 1/2 c. walnuts
1 1/2 c. Craisins (dried cranberries)
1 c. feta cheese
1 Granny Smith apple, diced
Poppyseed salad dressing
Croutons
Mix everything together and prepare for adulation.
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2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Mayonnaise
2 Tbsp. vinegar
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
4 hard-cooked eggs, chopped (original recipe calls for 2, but I like eggs)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Reply
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