Subject: Potato Salad Recipe please?
From: Randy Nissen <rnissen[at]wcnet.org>
Date: Sat, 08 Feb 1997 11:58:44 -0500
Does anyone have a good potato salad recipe, Thanks in advance. Randy
From: SilverCloud <shaku.shin.kai.bo[at]worldnet.att.net>
Date: Sat, 08 Feb 1997 14:35:55 -0800
Try this out()().
Mahala's Amish Kitchen - Recipes
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From: mmp77[at]aol.com (Melissa)
Date: 9 Feb 1997 03:56:18 GMT
Take approx. 2-3 lbs of boiled potatoes and slice. Take 1/2 cup of white
vinegar and mix with mayonise till both aee pourable. Mix with potatoes
and add more mayonnaise to make to desired creaminess. Then add 3-5 hard
boiled eggs, diced and 3-4 fried bacon strips, crumbled. Salt and pepper
to taste. Salty, fattening, simple and good. Please not: I do not
measure at all, so measurments may have to be adjusted!
From: phil[at]wight.com (Philip F. Wight)
Date: Sat, 08 Feb 1997 19:00:07 -0800
Randy - we regularly make this potato salad and our family and guests love
it. We've been "fine-tuning" this recipe for years and are completely
satisfied with it. I hope you like it, too.
Boil enough potatoes (preferably red potatoes) to make 4 cups. Refrigerate
Cut potatoes into 1/2 inch cubes
Mix the following ingredients:
1 cup Miracle Whip Salad Dressing (if you REALLY hate MW, use mayo)
4 eggs, hard boiled and chopped
1 large onion, chopped finely
2 tablespoons sweet gerkin pickles, chopped finely
1/2 cup hamburger dill pickles, chopped finely
1 tablespoon Dijon mustard
2 tablespoons yellow prepared mustard (Heinz, Frenchıs)
1 tablespoon minced parsley
2 packets Equal sweetener
1 teaspoon ground celery seed
Salt and Pepper
.Add above mixture to potatoes. Blend gently - try to not break up potato
pieces. Taste and correct seasonings. Cover and refrigerate until ready to
From: stan[at]thunder.temple.edu (Stan Horwitz)
Date: 9 Feb 1997 16:38:22 GMT
My mother's potato salad recipe is always well received at parties. The
recipe is very simple. Get a bunch of those small ptoatoes with the shiny
skins. Peel them. Boil them until they're just tender when pierced with a
knife, but not too tender. Chop the potatoes up in to chunks, let them
cool in the refridgerator. Dice up a small onion into a small dice. Do the
same with a carrot or two and two or three cellary ribs. Take a cup or so
of mayo and mix a few splashes of plain white vinegar into the mayo and
stir thoroughly. Mix in a little cellery seed, a little dill, garlic
powder, salt, and pepper. Use as many or as little of the spices as you
like. Put the potatoes and diced vegies in a serving bowl and mix them
thoroughly together. Continue by mixing the vegies with the mayo mixture.
If you don't have enough of the mayo mixture to cover the potatoes, make a
little more. Sprinkle the top surface with some paprika, cover, and let
sit in the refridgerator for at least a couple of hours, if not over night
to allow all the flavors to mingle and develop.
From: joan3[at]ix.netcom.com (Joan Ellis)
Date: Mon, 10 Feb 1997 00:05:44 GMT
This is a very simple recipe. You can use other seasonings, whatever
you like. Try different salad dressings, mustard, salad sprinkles, or
just about anything that strikes your fancy.
This is best after it sits overnight (in the refrigerator, of course).
Potato Salad (imported from my brain, or whatever passes for that)
2 to 4 lbs potatoes, peeled or not (your choice)
2 to 4 tbls cider vinegar
1/4 to 1/2 cup sweet pickle relish (or chopped pickles)
6 hardcooked eggs, chopped
Miracle Whip (or mayo), enough to make the salad the desired
salt and pepper to taste
Cut the potatoes into halves, or uniform sizes. Quarter one of the
onions and put into pot with the potatoes. Boil until the potatoes are
done. Drain, discard onion and cool. You can peel the potaoes at this
point if you so desire, or you can leave the skins on. Cut into 1/2
inch dice. Chop the other onion. Add it and the vinegar to the
potatoes and toss gently until the potatoes are coated. Mix in the
relish . Then carefully add the eggs and MW. Taste and correct the
seasoning. If you want to be fancy, you can slice a couple of the eggs
and arrange them on top.
From: Brian Ehret <behret[at]g-net.net>
Date: Sun, 09 Feb 1997 23:12:24 -0400
Peel (optional) and dice desired amount of taters into about 1 inch
dice. Place in large pot, cover with water and sink 2 eggs into
taters. Boil until potatoes are barely tender (too much and you will
get mashed potatoes). Drain potatoes and eggs and rinse with cool water
until cooled. Peel eggs and grate (or chop small) into potatoes.
Chop 1/2 onion and 2 celery stalks into desired size pieces. (I chop
onion small and celery in about 1/4 inch slices.) Add a tablespoonful
of sweet pickle relish and teaspoonful of mustard (spicy is good).
Sprinkle with seasoning salt, celery seed, and pepper. Stir in just
enough mayo to hold together.
Sorry the spice measurements are so vague. It depends on the amopunt of
potatoes. Hope you enjoy it.
From: IRENE ELLENDER <IELLENDER[at]MAIL.CAJUNNET.COM>
Date: Thu, 13 Feb 1997 11:55:13 -0600
cold boiled russet potatoes
green olives along with some of the juuice
sweet dill relish
a dash of mustard
and big chunks of crisp fried bacon
mix together and season with salt and black pepper