Potato Salad

October 07, 2007

8 medium russet potatoes

6 hard-boiled eggs, diced

1/2 medium, red onion, diced

3/4 cup celery, diced

3/4 cup red pepper, diced

3/4 cup green pepper, diced

1/2 cup yellow pepper, diced

1 teaspoon dry mustard

1 teaspoon celery seed

For the dressing


1 1/2 cups mayonnaise

1/4 cup apple cider

or white vinegar

1/2 cup sugar

Boil potatoes until fork tender. Peel and cube into 1/2- to 3/4-inch pieces. In a bowl, mash the eggs with a fork and add the mustard. Add the potatoes to the eggs and mix. Add the vegetables and the celery seed and mix.

In a separate bowl, mix together the ingredients for the dressing. Incorporate the dressing with the potato mixture.

Serves 18 to 20.

- Courtesy of Bob Higgins

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