Recipe of the Month
from The American Gourmet Collection Cookbook
Spring has sprung! Get ready to picnic with a great grilling & picnicking partner: Old-fashioned Potato Salad---
PICNIC POTATO SALAD
2 pounds Potatoes
1 cup thinly sliced Celery
1/2 cup finely chopped Onion
1/3 cup chopped Sweet Pickles
2 teaspoons Sugar
1-1/2 teaspoons Salt
2 teaspoons Celery Seed
2 teaspoons White Vinegar
2 teaspoons Prepared Mustard
1-1/4 cup Mayonnaise
3 Hard-Cooked Eggs, diced1. Boil potatoes in a covered saucepan for 25 to 30 minutes, until tender (but not overdone). Drain and cool. Peel potatoes. Dice potatoes and place in a large glass mixing bowl.
2. Add celery, onion, and pickle, stirring well.
3. In a small bowl, mix sugar, salt, celery seed, vinegar, and mustard. Blend in mayonnaise. Stir dressing into potatoes, mixing well. Fold in eggs and cover. Chill several hours, and keep cold.
Serves 8.
The American Gourmet Collection Cookbookby Paul & Kerri Elders is available by mail or at Barnes and Noble.
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