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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Thom Hackett
Servings:
10 to 12
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"Just a good old fashioned, down home potato salad recipe
that brings back memories of picnics in the park and family
gatherings. Wonderful as it is or make it your own by adding
additional ingredients of your choice."
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Ingredients
5 pounds red potatoes
8 eggs
2 cups salad dressing not mayonnaise
1 large onion, diced
2 green onions, thinly sliced
3 stalks celery, thinly sliced
¾
cup diced sweet pickles or pickle relish
2 tsp dry mustard
⅓
cup chopped parsley
2 teaspoons salt
1 teaspoon ground black pepper
Paprika
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Cooking Method
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Bring a large pot of water to a boil.
Add
potatoes, and cook for 15 to 20 minutes, or until
tender but still firm.
Drain, cool
and cut into small cubes.
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Place eggs in a saucepan and cover with cold water.
Bring water
to a boil and immediately remove from heat.
Cover and
let eggs stand in hot water for 10 to 12 minutes.
Remove from
hot water, cool, peel and chop 6 eggs.
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In a large bowl, combine chopped potatoes and
chopped eggs. Mix together salad dressing,
chopped onion, green onion, celery, sweet
pickle/relish, dry mustard, and chopped parsley.
Season with
salt and pepper, then mix well.
Slice 2 eggs over top of potato salad then sprinkle
with paprika.
Cover, and refrigerate for several hours or
overnight.
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