I would use this recipe almost to a T except I was taught a long time ago that the trick to great potato salad is to add 1 tbsp. of apple cider vinegar, 1 tbsp. of durkee's dressing & 1 tbsp. of yellow mustard, 6 eggs + 2 egg whites (roughly chopped) & 2 egg yokes (mixed with the mayo and mustard mixture)-all hard-cooked. I always add celery, onion, & 1/3 cup diced dill hamburger pickles. I've had people rave over this recipe.
Fipps Family Potato Salad
Michele uses Duke's Mayonnaise in this potato salad recipe and grates the eggs on the largest holes of cheese grater.
Yield: Makes 8 to 10 servings
- 4 pounds baking potatoes (8 large)
- 3 hard-cooked eggs, grated
- 1 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
- Stir together potato and egg.
- Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
- Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
- Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.
- Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
- Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
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