On Line Cookbook
Potato Salad
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Potato Salad

Theresa Santella


  • 20 red potatoes (medium size)
  • 18 hard-cooked eggs
  • 1 cup (225 ml) finely chopped onion
  • 1 tsp (5 ml) celery seed
  • salt and pepper to taste (not too much as people like to add their own)
  • Dressing:
  • 2 cups (475 ml) mayonaise
  • 1/3 cup (80 ml) sugar
  • 2 tbsp (30 ml) vinegar
  • Mix sugar and mayonnaise and let stand until dissolved (it will be shiny). Add the vinegar to the mayonnaise and sugar mixture.
  • This dressing should be sweet rather than sour but not too sweet. Adjust to your taste.
  • Cook potatoes till tender and drain.
  • Cool slightly.
  • Peel and cut potatos into bite size pieces.
  • Cut cooked eggs into bite size pieces.
  • Add onions and seasonings.
  • Add dressing, tossing so that all the potatos are covered but not soaked.
  • Slice an egg on top and sprinkle with paprika if desired.
  • Cover and chill until ready to serve.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.