Cooking Wright

Potato Salad


8 or 9 potatoes, boiled while and peeled after they’ve boiled.
1/4 c. finely chopped onion or green onion
1 or 2 tsp salt
1/8 tsp pepper
1 Tbsp prepared mustard
1-2 c. mayonnaise (start with 1 c. then add more as needed)
7-8 eggs boiled and peeled
2 Tbsp celery seed
1/2 c. finely chopped dill pickle (sweet is good too)


Mix together and serve. Variation: use sour cream as part of the mayonnaise—not too much. Variation: add minced radishes.

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