Creamy Potato Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 346. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 medium potatoes (2 pounds)
- 2 stalks celery, thinly sliced
- 1 medium green pepper, chopped
- 1/3 cup chopped onion
- 1 1/4 cups mayonnaise or salad dressing
- 1 tablespoon vinegar
- 2 teaspoons Dijon-style mustard or prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 hard-cooked eggs, coarsely chopped
Instructions
- In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender; drain well. Peel and cube potatoes.
- In a very large bowl combine celery, green pepper, onion, mayonnaise or salad dressing, vinegar, mustard, salt, and pepper. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.
- For a tangier dressing, substitute plain yogurt or sour cream for 1/2 cup of the mayonnaise.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "DFC 0879 Two seasoned beef patties served with creamy potato salad and a side of coleslaw on a white dinner plate.jpg" by PattayaPatrol; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:DFC_0879_Two_seasoned_beef_patties_served_with_creamy_potato_salad_and_a_side_of_coleslaw_on_a_white_dinner_plate.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.