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Grandma's Potato Salad
- Makes: 8 servings
Radishes add crunch and color to this slightly sweet, old-fashioned picnic staple.
medium yellow potatoes, sliced about 1/8 inch thick (2 pounds)
salad dressing or mayonnaise
half-and-half or milk
ground black pepper
stalk celery, chopped (1/2 cup)
of a medium onion, chopped (1/4 cup)
Cook sliced potatoes, uncovered, in salted boiling water for about 12 minutes, or until tender. Drain well; spread on a baking pan lined with parchment paper to cool.
Meanwhile, in large mixing bowl, stir together salad dressing, sugar, half-and-half or milk, mustard and pepper.
Add cooled potatoes to dressing mixture, along with the celery, radishes and onion. (If you like, reserve some celery and radishes to use as a garnish.) Stir gently to combine. Chill, covered, up to 4 hours. If you like, garnish with reserved radish and celery.
(Grandma's Potato Salad)
Servings Per Recipe 8, Fat, total (g) 10, chol. (mg) 9, pro. (g) 3, carb. (g) 31, cal. (kcal) 229, sodium (mg) 234, fiber (g) 2