...No, this is a completely different beast.
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Potato Salad is one of those things that lends a lot of itself to personal taste. Everyone makes it differently, and those differences are usually based on your ethnic heritage and what part of the country you call home. This is my standard potato salad...and I have A LOT of potato salad recipes...which I'm hoping to share with you over the summer...because potato salad is one of the few ways you can serve such a hearty, starchy vegetable in the oppresive heat of a tropical summer. I hope you alter and adjust it to your personal tastes!!
Anyway - I'm serving this along with simple steamed asparagus and Florentine Soup for dinner tonight. It is a great side...but could be a whole meal if you want. There is no need to double unless you're hosting the Fourth of July picnic.
American Potato Salad
1/2 cup mayonnaise
1 TBS yellow mustard
1/2 tsp celery seed 1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked ( I usually use a mixture of Petite Reds and Yukon Golds)
3 hard-cooked eggs, chopped
1/2 cup onion, chopped
3 stalks celery, sliced
1/3 cup dill pickle relish
1 can of medium black olives, drained well and halved
5 or 6 slices of bacon, cooked and crumbled
1. Mix first 5 ingredients in a large bowl.
2. Add remaining ingredients, mix lightly.
3. Refrigerate several hours or over night until thoroughly chilled.
courtesy me!!!
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