POTATO SALAD |
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Classic Potato Salad. Makes 6 servings |
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| 4 cups | Diced cooked potatoes | 1 L | |
| 1 cup | Diced celery | 250 mL | |
| 1/2 cup | Sliced green onions | 125 mL | |
| 3/4 cup | Mayonnaise | 175 mL | 1/4 cup | Sweet pickle relish (optional) | 50 mL |
| 1 tbsp | Vinegar | 15 mL | |
| 1 tsp | Prepared mustard | 5 mL | |
| 1 tsp | Salt | 5 mL | |
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Combine diced cold cooked potatoes, celery and onions. Mix together mayonnaise, vinegar, relish, mustard and salt. Pour over potatoes and mix until well blended. Chill at least 1 hour before serving.
NOTES: For better flavor, carefully combine one-half the dressing mixture with the potatoes while they are still warm. Refrigerate until 1 hour before serving. Then add vegetables and remaining dressing. Toss and refrigerate until needed. Garnish by sprinkling with paprika before serving. |
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