After sampling 15-year-old Mary Caudill’s potato salad at a neighborhood gathering, I couldn’t wait to dig some of our potatoes up and make it. Mary found this recipe in one of her mom’s “old” cookbooks. “Old” to Mary is anything before 2000. This was in a Better Homes & Garden cookbook from 1981. Not so old to me! Here’s my slight adaptation.
Creamy potato salad
6 medium potatoes, about 2# or so – I like red or Yukon gold
1 cup thinly sliced celery
1/2 cup finely chopped onion
1/3 cup chopped sweet or dill pickle – I like dill
1-1/4 cups real mayonnaise
2 teaspoons sugar
2 teaspoons celery seed
2 teaspoons vinegar
2 teaspoons prepared mustard
1-1/2 teaspoons salt
3 hard-cooked eggs, coarsely chopped
Cook potatoes in boiling salted water for 25 minutes or until tender. Drain.
When they are cool enough to handle, peel and cube. Add celery, onion and pickle
Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt. Pour over
potatoes and mix well. Stir in eggs. Cover and chill thoroughly.
Health tips from Rita’s kitchen:
Potatoes contain vitamin C for your immune system and potassium for healthy
hearts and muscles.