Jeanne’s Potato Salad

by admin on August 11, 2014

After years making this salad with no written recipe, I finally wrote it all down for posterity’s sake.

5 lbs red potatoes, boiled until slightly soft (about 10 minutes but check with steak knife). Drain, cool and cut into bite sized pieces
1 cup chopped celery (about 5 stalks)
3 hardboiled eggs, chopped
1/2 cup onion, finely minced

In separate bowl, mix together the following:

2 cups mayo (I use Kraft Mayo with Olive Oil..half the calories and better for you)
2 TBSP mustard
1 1/2 tsp. Horseradish (not horseradish sauce…get the real, grated horseradish in a jar)
1 tsp. Salt
tsp. Pepper
1/3 cup dill pickle juice (or white wine vinegar)
1 TBSP. Worcestershire Sauce

Add together and refrigerate for several hours.

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