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Potatoes >  Aunt Jane's Potato Salad >

 

Aunt Jane's Potato Salad

• 8 or 9 medium potatoes, cooked, skinned & cubed

• 1/2 C celery, sliced

• 1/2 C onion, chopped small

• 1/4 C radishes, cleaned & sliced

• 1/4 C green olives, sliced

• 1/4 C dill pickles, sliced thin

• 4 hard-cooked eggs, peeled & chopped

• Handful of red pimento, chopped

• Mayonnaise to taste

• Mustard to taste

• Dash pickle juice

• Salt & black pepper to taste

Cook the potatoes by boiling in water in a cooking pot on the stove, or in a glass baking dish in the microwave. Peel and cut the cooked potatoes into cubes; place in a large mixing bowl. Chop celery, onion, radish, green olives, pickles and egg; mix in gently with the potatoes. In a separate bowl, blend mayonnaise with a dash of mustard. Thin the mayo-mustard with a bit of pickle juice. Fold into the potato salad mixture, stirring well. Add more mayonnaise if necessary. Season with salt and black pepper to taste; mix well. Either chill or serve as is.

 

*Recipe source: Jane O'Toole.

 

Recipe featured in the Food Fare Cookbook.

 

More Potato Salad Recipes:

• Crunchy Potato Salad (for Diabetics)

• Irish Potato Salad

• Pine Nut & Sweet Potato Salad

• Salat Olivier (Russian Potato Salad; aka Ruska Salat)

• Shenanchie's Potato Salad

• Tourchi Batata (Tunisian potato salad with cumin)

Related Links:

• Food Fare: Potato Salad Variations

• Food Fare Culinary Collection: The Potato

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