top of page
Search

Grandma's Potato Salad

(by Karen Ferguson)


3 lb. new potatoes

1 c. onions, diced

1 c. celery, diced

8 oz. mayonnaise

8 hard-boiled eggs, cut into chunks


In a large pot of boiling water, cook potatoes with skin on until a knife pierces them.

Cool slightly, peel, and cut into chunks.

Combine remaining ingredients and mix with potatoes.

Refrigerate for a few hours.

If mixture seems too dry, add extra mayonnaise.


(Read Not Far From the Tree, the story that accompanies this recipe.)

Recent Posts

See All
Grandma Raquel's Red Beans

(by Catherine Gigante-Brown) 3 T. olive oil 1/2 medium onion, chopped 1/4 red pepper, chopped 3 cloves garlic, finely chopped 1/2 chorizo...

 
 
 
Gedämpfte Flanken

(by Carolyn Swartz) Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot....

 
 
 
Nana's Savory Mincemeat

(by Dawn Levitt) 1 lb. prepared raisins 1 pt. Hennessy 5 – 6 lb. green tomatoes (approximately 40 - 50 tomatoes) 2 T. kosher salt 5 – 6...

 
 
 

Comments

bottom of page