Agnes Maloney

Potato Salad

Salads, Soups & Vegetables
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Agnes Maloney
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Description

Cook potatoes in boiling salted water, covered, about 20 minutes or until tender; drain.

In a mixing bowl, combine potatoes, eggs, onion, and celery.

Stir together mayonnaise, mustard, salt, cumin, and pepper; add to potato mixture.

Stir lightly to coat. Turn into serving bowl. Garnish with paprika.

Best if made when potatoes are still warm. Makes 10 servings.

Source Note

Original page 124. Contributed by Agnes Maloney.

Ingredients

Structured rows stay easy to scan and print.

  • 5 medium potatoes, peeled and quartered, about 2 pounds
  • 4 hard-cooked eggs, chopped
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • Pepper to taste

Directions

Ordered steps keep the recipe easy to follow.

  1. Cook potatoes in boiling salted water, covered, about 20 minutes or until tender; drain.
  2. In a mixing bowl, combine potatoes, eggs, onion, and celery.
  3. Stir together mayonnaise, mustard, salt, cumin, and pepper; add to potato mixture.
  4. Stir lightly to coat. Turn into serving bowl. Garnish with paprika.
  5. Best if made when potatoes are still warm. Makes 10 servings.