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Traditional Potato Salad
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A deli-style potatoe salad

McCall's Cookbook, 1963

Serves/Makes:6 or more

  • 2 lbs (.9 kg). unpeeled medium potatoes or 2-1/2 cups (600 ml) precooked potatoes
  • 2 tbsp (30 ml) salad oil
  • 2-1/2 tbsp (35 ml) cider vinegar
  • 1 tbsp (15 ml) chopped parsley
  • 2 tbsp (30 ml) finely chopped onion
  • 1/4 cup (60 ml) finely chopped green pepper
  • 3/4 cup (175 ml) diced celery
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) dill seed
  • 3/4 cup (175 ml) mayonnaise
  • salad greens for garnish, optional
  • Cook scrubbed potatoes in small amount of boiling, salted water, covered, just until tender, about 35 minutes.
  • Drain; let cool slightly.
  • Peel potatoes; dice.
  • In large bowl, combine all ingredients except salad greens.
  • Refrigerate, covered, until well chilled--several hours.
  • Spoon into serving bowl; garnish with salad greens.

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