Potato Salad Recipe

Potato Salad is a classic side dish at picnics and cookouts. This recipe for potato salad can be a cold main dish in summer by adding chopped ham and cheese. For large summer gatherings bring one of those 'under the bed storage containers' to keep foods such as potato salad cold by having salads nested in ice right at the table.

8 cups cubed potatoes
8 hard boiled eggs
1 clove minced garlic
1 cup diced celery
1 chopped green pepper
1 cup diced onion
1½ cups mayonnaise
½ cup milk
3 tbls minced fresh parsley
1 tsp salt
1 tsp celery seed
¼ tsp pepper
¼ tsp paprika

Hard cook eggs by putting them in a single layer in a pan and add water till there is an inch over eggs. Cover and quickly bring to a strong boil. Remove from heat and let eggs stand covered in the hot water for 20 minutes. Drain hot water and refill pot with cold water to cover eggs till cooled.

Put potatoes in a large pot and cover with water. Cover pot and bring to a boil over high heat. Reduce heat and simmer 12 to 15 minutes or till fork-tender. Drain potatoes and cool.

Mix mayonnaise, milk, parsley, garlic, salt, celery seed and pepper in large bowl. Add cooled potatoes to mayonnaise mixture. Then mix in chopped eggs, celery, green pepper and onion. Sprinkle paprika on top and chill for several hours to blend flavors.

You can add 2 cups cooked diced ham and 2 cups grated cheddar for a main dish summer salad.

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Potato Salad Recipe