Description:

Potato Salad

Source:

Theresa Santella

Serves/Makes:25

Ingredients

• 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

Preparation

• 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.

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