Pennsylvania Dutch Potato Salad

Ingredients:

6 medium potatoes - peeled, cooked, and diced
3 hard boiled eggs - chopped
1/2 cup chopped onion
1/2 cup - chopped celery
parsley - 1 or 2 sprigs, chopped
1 cup mayonaisse
1 Tablespoon prepared yellow mustard
2 Tablespoons sugar
2 Tablespoons apple cider vinegar
1/4 tsp celery seed
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper


Method:

In a small bowl, mix together mayonaisse and mustard , sugar and seasonings.
Stir in vinegar. Set aside In a large bowl combine chopped celery , onion and
hard boiled eggs. Stir in diced potatoes. Add mayonaisse mixture to vegetable mixture. Gently stir all ingredients together. Refrigerate at least 1 hour before serving.



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