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Swapped Recipes

Potato salad


6 medium potatoes, peeled (2 pounds) about 4 cups

1 cup mayonnaise

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

2 Tbs. Snipped parsley (optional)

¼ cup radishes (optional)

Grated carrots

1 Tbs. salt

¼ teaspoon pepper

2 celery stalks, chopped (1 cup)


1. Heat water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Cover and refrigerate at least 4 hours until chilled. Check for salt---I add more.
Makes 8 servings
For macaroni salad, 4 cups cooked elbow macaroni ( ½ lb. Uncooked)

Nutritional Information Per Serving

no nutrition information available