Mom's Spud-tacular Salad |
| Name: |
Marsha Honnold |
| Base: |
Vandenberg AFB |
| Recipe: |
3 to 5 medium potatoes, cooked (remove skins and dice into
bite-size pieces)
6 hard-boiled eggs, diced
1/4 cup diced celery or less than 1/4 cup finely diced
pickles
1/4 small onion, finely diced and soaked in 1/4 cup vinegar
5 tablespoons or more mayonnaise (depending how moist you
want it)
Salt, to taste
Pepper, to taste
Lightly toss potatoes, eggs and celery or pickles in a large mixing bowl. Use your fingers to squeeze out vinegar from diced onions, reserving the vinegar. Add onions and mayonnaise to the mixture, tossing gently. Add reserved vinegar sparingly, then add salt and pepper to taste. Mix, then taste. If needed, add more vinegar for zest. Refrigerate until cold. Yield: about 6 servings. |
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