This recipe is an adaption of an old Betty Crocker’s recipe for Potato Salad. Old school style. I wish I had a better photograph but we had lost power during the afternoon so by the time it came back on we had eaten our supper and I was putting the leftovers away. Enjoy this easy recipe, just some good ole home cooking from my kitchen.
Ingredients: 4-6 servings
- 9 Yukon potatoes (yellow), peeled and quartered
- 2 hard-boiled eggs, diced
- 1/4 of a sweet onion, diced
- 2 stalks celery, finely diced
- 1/2 cup carrots, finely diced
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup french dressing (see my recipe for Homemade French Dressing)
- 1/2 cup mayonnaise
In medium sauce pan steam your quartered potatoes. I usually place the potatoes in the steamer basket that sits above the sauce pan filled with cold water. Cover and bring the water to a boil, then reduce the heat to medium and continue to steam for about 20 minutes. You’ll know the potatoes are done when they are easily pierced with a fork. Cool the steamed potatoes in the refrigerator.
Roughly dice the cooled potatoes in large pieces then combine in a large bowl with the remaining ingredients. Toss well to ensure everything is mixed thoroughly. Chill in the refrigerator for at least 1 hour. Season with more french dressing before serving if desired.
Suggestions: Do you really want to go old school? Cover a serving platter with lettuce leaves, spoon the potato salad a top of them, then line the platter with sliced cucumbers and tomatoes. Sprinkle the potato salad with a little paprika and cracked black pepper. Now you have an old school presentation of a wonderfully simple potato salad.