Mern's Potato Salad
This recipe is a Henderson Family favorite! It's definitely enough to feed an army and always a huge hit with the Henderson Platoon! Thanks Aunt Marilyn for your culinary contributions and for teaching me how to make some killer side dishes!
Ingredients:
5 lbs potatoes- peeled and cubed
8 boiled eggs (6 chopped and 2 for decoration)
1/2 cup Mayonnaise (add more if needed)
2 tbs Mustard (add more if needed)
1 tbs Sweet Relish (add more if needed)
1 tsp Pickle Relish (add more if needed)
1 small onion (thinly sliced)
1 stalk of celery (thinly sliced)
Salt & Pepper
Directions:
Peel and cut potatoes into bite size pieces. Place in a pot of cold water for 15 minutes. Drain water and fill pot with cool water to cover potatoes. Bring to a boil and cook until fork tender. Drain potatoes and return to pot to dry out. Add mayo, mustard, sweet & pickle relish to taste. Add onion, egg, and celery. Let sit for one hour, taste and then add salt and pepper. Refrigerate. Best taste if left overnight for flavors to meld.
**As told by Marilyn Dorris on March 7, 2008.
Ingredients:
5 lbs potatoes- peeled and cubed
8 boiled eggs (6 chopped and 2 for decoration)
1/2 cup Mayonnaise (add more if needed)
2 tbs Mustard (add more if needed)
1 tbs Sweet Relish (add more if needed)
1 tsp Pickle Relish (add more if needed)
1 small onion (thinly sliced)
1 stalk of celery (thinly sliced)
Salt & Pepper
Directions:
Peel and cut potatoes into bite size pieces. Place in a pot of cold water for 15 minutes. Drain water and fill pot with cool water to cover potatoes. Bring to a boil and cook until fork tender. Drain potatoes and return to pot to dry out. Add mayo, mustard, sweet & pickle relish to taste. Add onion, egg, and celery. Let sit for one hour, taste and then add salt and pepper. Refrigerate. Best taste if left overnight for flavors to meld.
**As told by Marilyn Dorris on March 7, 2008.
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