Dynamite Potato Salad

This potato salad was a bit better than the one I tried last time. I will replace it with this Best Foods recipe in my recipe file. I used grated onion instead of chopped.

Dynamite Potato Salad

1 c. mayonnaise
2 T vinegar
1 1/2 t. salt
1 t. sugar
1/4 t. pepper
4 c. cooked, peeled, cubed potatoes (5-6 medium)
1 c. sliced celery
1/2 c. chopped onion
2 hard-cooked eggs, chopped

1. In a large bowl, stir the first 5 ingredients together until smooth.
2. Add remaining ingredients and toss to coat well.
3. Cover and chill. Makes 5 cups.

Potato Salad

This salad was ok, I will keep it because it is so different from the other one I tried. This recipe is really simple, no extra ingredients. I have a couple of other recipes to try and I may end up getting rid of this one if I find a better one.

Potato Salad

9 medium-sized potatoes (about 3 pounds)
2 large celery stalks, thinly sliced
1 cup mayonnaise
1/2 c. milk
2 T white vinegar
1 T grated onion
2 t. salt
1 t. sugar
1/4 t. coarsely ground black pepper

1. At least 1 hour before serving, in a 4-quart saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low. Cover and simmer for 25-30 minutes until potatoes are fork-tender. Drain potatoes and cool slightly. Peel and cut potatoes into 3/4-inch cubes.
2. In a large bowl, gently toss potatoes with celery and remaining ingredients. If not served right away, cover and refrigerate. Makes 8 side servings.

Rich Potato Salad

This potato salad was good, but a bit too vinegary for my taste. I will keep this recipe and modify it next time. I think that raw carrots would go well, and perhaps less onion, and grate the onion instead of chopping. And, of course, a bit less vinegar. Cut up chicken would go well in this salad, also. This recipe originally was from Good Housekeeping in July 1952.

Rich Potato Salad

1/4 c. salad oil
2 T vinegar
1 1/2 t. salt
1/8 t. pepper
4 c. diced hot cooked potatoes
1 c. sliced black olives
2 diced shelled hard cooked eggs
1 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimiento
1 minced small onion
1/2 c. mayonnaise

1. Blend first 4 ingredients together and pour over potatoes. Toss and set aside to cool.
2. Add remaining ingredients. Toss and chill. Makes 6 servings.