American Potato Salad
INGREDIENTS (Nutrition)
5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
DIRECTIONS
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 cubes.
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.
In a large bowl, combine chopped potatoes and eggs. Mix together
mayonnaise, chopped onion, green onion, green pepper, and celery.
Season with salt and pepper, then mix well.
Cover, and refrigerate for several hours or overnight.
Creamy Potato Salad
Ingredients:
7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
1 hard-cooked egg, chopped
3 celery ribs, chopped
3/4 cup chopped onion
2 tablespoons finely chopped green pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 to 1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dill weed
Sliced hard-cooked egg, paprika and fresh dill sprigs, optional
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce
heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
Transfer potatoes to a large bowl. Add the chopped egg, celery,
onion and green pepper. In a small bowl, combine the mayonnaise, sour
cream, salt, pepper and dill. Pour over potato mixture;
gently toss to coat. Cover and refrigerate
until serving. Garnish with egg, paprika and dill if desired.
Yield: 12 servings.
