Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Salads Potato >> Potato 15

Print this Recipe    Potato 15

Potato Salad

5 lb bag potatoes
1 lg jar Vlassic Kosher Dills, whole
12 large eggs
medium jar mayonaise
red wine vinegar, to taste
celery salt, to taste
onion salt, to taste
garlic salt, to taste

Hardboil eggs.

Meanwhile, clean potatoes. Slice potatoes into quarters and then
slice into medium-sized wedges. Immediately put into large pot of
water as you slice them to keep them from browning. Boil potatoes
until translucent and soft (test with a fork), around 15 minutes
depending on how thick you cut the slices.

Chop the pickles into small pieces. Peel and chop the eggs into
small pieces.

When the potatoes are done, drain and rinse them until room
temperature. Dump into large mixing bowl and add the pickles and
eggs.

Add most of the mayonaise. Add vinegar and salts to taste. Mix
until thoroughly blended. Add more mayonaise, vinegar and salt as
needed Chill overnight.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.