Potato Salad
Potatoes, Vegetables & Sides
Ingredients
6 cups Potatoes (~2-1/2 lbs)
4 Eggs
.
1-1/8 cups Mayonnaise
2 tbs Mustard, Gray Poupon
3/4 tsp Celery Seed
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Onions, Chopped
1/4 cup Dill Relish
1/2 cup Milk
Description
Adapted from Kraft 9/94 to approximate Helen Flateland's recipe.
Directions
Peel potatoes, cut into 1/2-inch cubes, and boil for 20 minutes (red potatoes) or longer (russets, etc.)
Boil eggs for 10 minutes.
Chop onions and mix with all other ingredients except potatoes and eggs.
After eggs have cooled, peel and chop into 1/2-inch pieces.
Fold the cubed potatoes and chopped eggs into the mixture of other ingredients. Do so gently so as not to mash the potatoes, especially if they are overcooked.