Thursday, April 1, 2010


Many of my followers have had the pleasure of tasting this legendary dish. Passed on through generations this potato salad is so wonderfully different from all the standard recipes. I have a full night and day tomorrow of cooking to get ready for a wedding shower and a bash at my sister's house so I need to be quick here. This photo is Dave pouring the dressing into the potatoes ...he could be a thumb cute!!!!!


5 lbs russet potatoes peeled and chopped into chunks
Dry Good Seasons salad dressing, mixed per packet directions
1 sweet onion, preferably Vidalia diced
3 large stalks celery diced
1 tbl celery salt
1 tbl pepper
mayonnaise to taste and bind

Cook potatoes in large pot with plenty of salted water. When the potatoes are fork tender, drain the water and return them to the pot. Add good seasons dressing, celery salt and pepper and mix. Leave covered on the counter for at least 3 hours (if you have a hot date and won't be with your potatoes for 3 hours , at least one hour is good). You want to let the hot potatoes soak up all the dressing and spices. Refrigerate overnight.

Next day, add the onion and celery. Add mayonnaise by the tablespoon to taste and make sure the salad binds together. Always taste the salad to make sure you have seasoned it enough. You may want more pepper, celery salt or regular salt.
I hope we make Eileen proud....miss her madly!


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