Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

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