~ My Potato Salad -- Our Favorite Summer Salad ~
INGREDIENTS:
4 medium-sized potatoes, washed, peeled, and cut into about 1" chunks (I use Yukon Gold if available.)
1. Boil eggs. Drain hot water and peel. Refrigerate to cool, and then chop.
2. Wash and chop scallions. Set aside.
3. Wash and chop celery. Set aside.
4. Bring small amount water to boil in medium-sized pot. Cook potatoes in boiling water until just tender.
5. Afterwards, pour into collander to drain thoroughly.
6. While potatoes boil, heat salad dressing in small pan until it begins to bubble.
7. Return drained potatoes to pot and pour hot salad dressing over them.
8. Add salt, pepper, and diced scallions / onions and combine. Set aside to cool for 10 minutes or so.
9. Then, add celery and cucumber and stir.
10. Add chopped eggs last and mix lightly just enough to combine.
11. Cover and refrigerate for 3 or 4 hours before serving.
TIP: This potato salad tastes even better the next day if it lasts that long!
Cousin Mildred Maupin says it's the best potato salad she has ever eaten!
3/4 hot cooked salad dressing (Use JFG brand if available; mayonnaise will suffice but won't be as tasty.)
1 teaspoon salt & black pepper to taste
1 or 2 tablespoons finely chopped scallions or onion
1/4 cup diced cucumber (Wash and peel cucumber. Cut into 4 strips; cut out and discard centers and seeds or else it will be too watery.)
1/2 cup finely cut celery
2 boiled eggs, chopped coarsely
DIRECTIONS:
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Sandra Ratledge
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